Ingredients

The following ingredients have 4 Servings
  • 4 7 oz salmon fillets (either with or without skin)
  • 2 tbsp extra-virgin olive oil
  • Salt and pepper
  • 1 tbsp brown sugar (light or brown)
  • 1 tbsp smoked paprika
  • 1 tbsp cayenne pepper (See NOTES about spice level)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp oregano (dried)
  • 1 tsp thyme (dried)
  • 2 cups brown rice (cooked, Instant is perfectly fine)
  • 1 15 oz. can black beans (drained and rinsed)
  • 1 15 oz. can fire-roasted corn (drained, or regular corn, or thawed frozen)
  • ½ jar salsa (or more, to tasted)
  • ¼ cup cilantro (fresh, chopped, plus extra for garnish)
  • Salt and pepper

Instruction

  • Place the fillets on a cutting board, skin-side down (if your fillets have skin). Rub a little oil over the tops of the fillets. Sprinkle generously with salt and pepper.
  • In a small bowl, mix together the brown sugar, paprika, cayenne pepper, onion powder, garlic powder, oregano, and thyme.
  • Use your fingers to press the seasoning mixture all over the top flesh of the fillets.
  • Heat 1 tbsp of oil (or butter) in a large sturdy skillet over medium-high heat. Heat until oil is just starting to whisp and a tiny bit smokey.
  • Carefully, add the fillets to the hot skillet, flesh-side down. Use a spatula to gently press down on the fillets. Cook for about 4 minutes, until nicely blackened. (You will most likely produce a fair amount of smoke from the skillet).
  • Carefully flip the fillets over and continue cooking for another 4 to 6 minutes, until the fillets easily flake, and are cooked through. You should reach an internal temperature of about 120°F (the fillets will continue to cook even after they are removed from the skillet. Then internal temp should rise to about 14o to 145°F).
  • Serve at once, over the black bean and corn salad and garnished with extra chopped cilantro if desired.