Blackened Salmon over White Rice

Uncooked salmon
Butter or Margarine
Salt
Chef Paul Prudhomme’s
Blackening seasoning
Garlic powder
Cayenne pepper
Sesame seeds
White long grained rice

Cut off the scales at the bottom of the salmon. In a pan, melt one heaping tablespoon of butter over medium heat. Add salmon and on one side, add seasoning (salt, parsley, blackening seasoning, a tiny pinch of cayenne pepper and only a small pinch of garlic powder.) Once seasoned, flip over and season other side but do not add garlic or cayenne pepper.

Add a sprinkle of sesame seeds. Cover and continue to cook on medium fire, flipping the salmon occasionally. After approximately 10 minutes, remove cover and cook till butter is gone. Add a tablespoon of water and turn fire to low heat. In a separate pot (once the salmon is underway), add 1 cup of rice, 1 3/4 cup of water and salt. Cook on high fire until all water is gone. Be careful not to burn the rice! Cover and cook on low fire for approximately 13 minutes.  Do not raise the cover in this time. After 13 minutes, taste the rice to make sure it is cooked enough. Remove from heat.  

Add a pinch of parsley and sesame seeds to rice. Then add one tablespoon. of butter and mix together in pot. For best results, remove salmon from pan once butter is dried again and pan is still hot. Add another tablespoon of water and add a portion of rice to it.  This will allow the remnants from the salmon to cook into the rice.

Sarah Goodwin can be reached at [email protected].