Blackened Salmon and Cauli-Rice

You know that movie where the Julia recreates all the Julia recipes??…

If I were going to recreate 500 recipes made by one person it would definitely not be Julia Childs.Her recipes seem a wee bit too complicated. Who wants to sweat in the kitchen anyways? Sweating should be strictly limited to fresh air activities…Sweating over poached eggs? Meh, I’ll pass.

If I were going to recreate 500 recipes, it would definitely be 500 recipes written by this goddess…

1. She has street cred. This is very important to me as a pale white, mid-twenty year old who grew up in a “blink and you’ll miss it” town. Rumor has it that while she was locked up as inmate No. 55170-054 she, “taught yoga, picked wild dandelion greens, and learned to appreciate the simple virtues of vending-machine chicken wings.”

2. She loves dogs. Her French bulldog, Francesca, is named after a prison friend. (See “stret cred” connection above)

3. She knows people. She babysat the kiddos of Mickey Mantle and Yogi Berra

4. She likes things that are Real Simple. My personal favorite and it kind of reminds me of country music which gets her instant bonus points.

So when I came home wanting a REAL SIMPLE salmon recipe, who do you think I went to? Yep, my girl Martha. This evening we cooked up this recipe, with some modifications.

Ingredients

2 cups instant rice (such as Minute Rice)  1 cup cauli-rice, “fried”
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoons kosher salt
3 1/2 tablespoons unsalted butter 2 tablespoons coconut oil
juice of 1 lemon
1 6-ounce salmon fillets, skinned, skin left on
1 11-ounce can corn kernels, drained
1/3 cup finely chopped fresh flat-leaf parsley
1 lemon, cut into wedges
Directions

Heat oven to 400° F. Rice your cauliflower and “fry” with coconut oil.
Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
In a saucepan, over medium heat, melt 1 1/2 tablespoons of coconut oil.
dip the top and bottom halves of salmon first in the coconut oil, then in the spices.
Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
Stir the remaining spices into the rice. Transfer the salmon and rice to plate and DEVOUR.

Pretty simple, eh?

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