Mexican Inspired Salmon & Rice
Ingredients
- 4 (6-ounce) skin-on salmon fillets
- 2 tbsp olive oil
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 ½ cups long-grain white rice, rinsed
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 cups low-sodium chicken or vegetable broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 lime, cut into wedges
- ½ cup fresh cilantro, chopped
- 1 avocado, sliced
Instructions
- Pat salmon fillets completely dry with paper towels. In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture over the flesh side of each salmon fillet.
- Heat olive oil in a large skillet with a lid over medium-high heat. Place salmon skin-side up and sear for 3-4 minutes until a dark crust forms. Flip and cook for 2 more minutes. Remove salmon to a plate.
- Reduce heat to medium. Add the chopped onion to the same skillet and sauté for 3-4 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
- Add the rinsed rice to the skillet and stir for 1-2 minutes to toast. Pour in the broth, then stir in the black beans and corn. Bring to a simmer.
- Nestle the salmon fillets on top of the rice mixture, skin-side down. Reduce heat to low, cover, and cook for 15 minutes without lifting the lid.
- Turn off the heat and let the skillet stand, covered, for another 5-10 minutes. Uncover, fluff the rice with a fork, and serve immediately with fresh cilantro, avocado, and lime wedges.
Notes
For the best results, use a heavy-bottomed skillet with a tight-fitting lid to ensure even cooking and prevent steam from escaping.