YOUR SOLIN GENERATED RECIPE
Cajun Salmon with Brown Rice
Pan-seared salmon rubbed with a smoky Cajun spice blend, served over nutty brown rice with vibrant sautéed bell peppers.
INGREDIENTS
7 oz wild-caught salmon fillet
0.25 cup cooked brown rice
1 tsp extra virgin olive oil
0.5 cup red bell pepper
0.5 cup green bell pepper
1 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp dried oregano
0.25 tsp cayenne pepper
0.25 tsp sea salt
0.25 tsp black pepper
1 wedge lemon
PREPARATION
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, sea salt, and black pepper to create the Cajun seasoning.
Pat the salmon fillet dry with a paper towel and apply the spice rub generously to the flesh side of the fish, pressing it in so it adheres.
Heat the olive oil in a medium stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer.
Place the salmon in the skillet, seasoned-side down, and sear for 4 minutes until a dark, flavorful crust has formed.
Carefully flip the salmon and continue cooking for 3 to 4 more minutes, or until the internal temperature reaches 145°F and the skin is crispy.
Remove the salmon from the pan and set aside; in the same skillet, toss the sliced red and green bell peppers for 2 minutes until tender-crisp.
Serve the salmon over the cooked brown rice and sautéed peppers, finishing with a fresh squeeze of lemon juice for brightness.