Blackened Chipotle Salmon

Flaky salmon fillets seasoned with a bold chipotle spice blend, pan-seared to perfection, and served with a fresh and zesty corn salsa over cilantro-lime rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $5.37/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• sauté
• stir-fry
• quick
• healthy
• spicy
• savory

Ingredients

• 1.25 pound salmon fillets (skin-on or off)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon chipotle powder
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 1.5 cup frozen corn (thawed)
• 0.5 red bell pepper (diced)
• 0.25 cup red onion (finely diced)
• 0.25 cup fresh cilantro (chopped)
• 1 tablespoon lime juice (freshly squeezed)
• 1 cup white rice (uncooked)
• 1.5 cup water

Instructions

1. In a small bowl, combine chili powder, ground cumin, smoked paprika, chipotle powder, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to make the blackened seasoning.
2. Pat salmon fillets dry and rub both sides generously with the blackened seasoning.
3. In a medium saucepan, combine white rice and 1 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Once cooked, stir in 1 tablespoon of lime juice and 2 tablespoons of chopped fresh cilantro (from total amount) for cilantro-lime rice.
4. While rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add salmon fillets, skin-side down if applicable. Cook for 4-6 minutes per side, or until flaky and cooked through. Cooking time will vary based on thickness.
5. While salmon cooks, prepare the corn salsa: In a medium bowl, combine thawed frozen corn, diced red bell pepper, finely diced red onion, the remaining chopped fresh cilantro, and 1 tablespoon of lime juice, along with 1/4 teaspoon of kosher salt.
6. Serve the blackened chipotle salmon over the cilantro-lime rice, topped with fresh corn salsa.

Nutrition (per serving)

• Calories: 549
• Protein: 34.5 g
• Carbohydrates: 53.1 g
• Fat: 22.7 g
• Fiber: 3.4 g
• Sodium: 525 mg
• Saturated Fat: 3.6 g
• Sugar: 7.6 g
• Cholesterol: 81 mg