Blackened Salmon Recipe

Rinse the rice under cold water until water runs clear. In a medium saucepan, melt 1 tbsp butter over medium heat. Add the rinsed rice and stir 1 minute to coat and toast lightly.

Add 2 cups broth and 1 tsp salt. Bring to a simmer, reduce heat to low, cover tightly and cook 15 minutes or until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

In a bowl, combine 1 cup ricotta, 1 tbsp chopped sundried tomatoes, lemon zest, lemon juice, chopped basil, 1/4 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil. Stir until smooth and season to taste. If too thick, add up to 1 tsp water or olive oil to reach spreadable consistency.

In a small jar or bowl whisk together 2 tbsp balsamic vinegar, 1/2 tsp wasabi paste, 1 tsp honey, 1/2 tsp Dijon, 1/4 tsp salt and 1/4 tsp pepper. Slowly whisk in 3 tbsp olive oil until emulsified. Taste and adjust wasabi or honey for desired heat/sweetness.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add baby spinach and sauté just until wilted, 1–2 minutes. Season with 1/4 tsp salt and 1/4 tsp pepper. Remove from heat and transfer to a bowl.

Toss the warm spinach with 1/2 cup crumbled blue cheese so it begins to soften from the residual heat.

Pat salmon fillets dry with paper towel and let sit at room temperature 10 minutes. Brush both sides lightly with 2 tbsp olive oil.

In a small bowl mix smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, cayenne, 1 tsp salt and 1 tsp black pepper to make the blackening spice blend.

Season both sides of the salmon evenly with the spice blend, pressing gently so it adheres.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tbsp unsalted butter and swirl to coat.

Add salmon fillets skin-side down (if skin-on). Sear without moving 3–4 minutes until a dark crust forms and the fish releases easily from the pan.

Flip carefully and cook 2–4 minutes more, depending on thickness, until internal temperature reaches 125–130°F (rare to medium-rare) or 135°F for medium. Remove from heat and let rest 2 minutes.

Spread about 2–3 tbsp sundried tomato ricotta smear in the center of each plate and use the back of a spoon to make a shallow smear.

Spoon 1/4 of the fluffed rice over the smear to one side. Arrange a portion of the warm spinach and blue cheese next to the rice.

Place a blackened salmon fillet on top of the rice or leaning against the spinach. Drizzle about 1–1.5 tbsp wasabi-balsamic vinaigrette over the salmon and around the plate.

Garnish with a sprinkle of chopped parsley and a lemon wedge. Serve immediately.