garlic butter blackened salmon scampi with parmesan rice
This dish completes me.
Ingredients
- 1 1/2 lb salmon, cut into 4-6 filets
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 6 tbsp butter
- 6 cloves garlic, minced, divided
- 1 shallot, minced
- 2 tbsp fresh thyme, chopped
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
parmesan rice
- 2 tbsp butter
- 1/2 yellow onion, diced
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
- 4 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1 1/2 cups white rice
- 3 cups vegetable broth, or water
- 3/4 cup fresh parmesan cheese, grated
Instructions
- Pat the salmon dry with paper towels. Toss together the smoked paprika, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and a big pinch of salt. Rub all over the salmon until thoroughly coated. Wash your fucken hands before you touch anything else.
- Heat 2 tablespoons olive oil in a large skillet over medium. Working in batches as needed, sear the salmon 3-4 minutes per side until tender and blackened. Move to a shallow dish.
- To the same skillet, add the butter, garlic, shallot, and thyme. Saute until the butter browns, about 2-3 minutes. Pour in the wine and lemon juice and simmer until slightly reduced, about 2-3 minutes longer. Pour the sauce over the salmon filets.
- In the same skillet, make the parmesan rice. Melt the butter and stir in the onion, carrot, and celery until soft, about 4-5 minutes. Stir in the garlic, thyme, and sage for 2-3 minutes longer until very fragrant. Stir in the rice, then dump in the broth and bring to a simmer. Cover and cook 12-15 minutes until the rice is tender and the water is mostly, but not totally, absorbed. Stir in the parmesan and season with salt and pepper to taste.
- Plate the parmesan rice and top with a salmon filet. Drizzle with the scampi sauce.