Name: Blackened Salmon with Cajun-Spiced Beans, Rice & Tomato Relish
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 3 sticks celery; 6 cloves garlic; 3 green bell peppers; 3 (398 ml) cans pinto beans; 1.02 kg salmon fillet; 3 tomatoes; 3 tbsp tomato paste; 1 ½ medium yellow onions; apple cider vinegar; black pepper; cayenne pepper; extra virgin olive oil; garlic powder; onion powder; oregano, dried; paprika; salt; thyme, dried

Blackened Salmon with Cajun-Spiced Beans, Rice & Tomato RelishBlackened Salmon with Cajun-Spiced Beans, Rice & Tomato Relish — a 40-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

3 sticks celery

6 cloves garlic

3 green bell peppers

3 (398 ml) cans pinto beans

1.02 kg salmon fillet

3 tomatoes

3 tbsp tomato paste

1 ½ medium yellow onions

apple cider vinegar

black pepper

cayenne pepper

extra virgin olive oil

garlic powder

onion powder

oregano, dried

paprika

salt

thyme, dried

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt; bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, place spices in a small bowl and stir to combine the spice mix.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the salmon dry with paper towels and place on a plate; season salmon with half of the spice mix on both sides. (Reserve remaining spice mix for the beans.)

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, place salmon, skin-side-down, in the skillet; cook until flesh is opaque and flaky, 3-4 minutes per side (depending on thickness). Once done, transfer to a plate and cover loosely with aluminum foil.

Meanwhile, wash and dry the fresh produce.

Peel and mince garlic and onions. Place in a medium bowl.

Trim and small dice celery. Trim, seed, and small dice bell peppers; add both to the bowl with the garlic and onion.

Drain and rinse beans in a colander; set aside to drain further.

Return the skillet to medium-high heat.

Once the skillet is hot, add more oil and swirl to coat the bottom. Add veggies and remaining spice mix; sauté until soft, about 8 minutes. (Reserve bowl for the next step.)

Meanwhile, small dice tomatoes and transfer to the reserved bowl. Add oil, vinegar, salt, and pepper; stir to combine the relish and set aside.

Add water and tomato paste to the skillet, stir to combine, and bring to a simmer. Once simmering, add beans and continue to cook, stirring occasionally, until heated through, 3-4 minutes.

To serve, divide rice and beans between plates; top with blackened salmon and tomato relish. Enjoy!

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