Sizzling Spiced Salmon

Name: Sizzling Spiced Salmon with Golden Rice plus Roasted Carrots & Scallion Crema
Yield: 2 servings
Ingredients: 1 1/2 tbsp Sour Cream; 1/2 cup Rice; 1 tsp Turmeric; 1 tbsp Fajita Spice Blend; 9 oz Carrot; 2 unit Scallions; 10 oz Salmon; 1 tbsp Cooking Oil, tbsp; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Golden Rice plus Roasted Carrots & Scallion Crema

By Recipe0 System

Fishing for a meal that’s light and bright but still supremely satisfying? This salmon dish is all that, and more. You’ll season fillets with our blend of fajita-style spices, then sizzle them in a hot pan and serve atop a fluffy bed of buttery golden turmeric rice. Drizzle with cool, tangy scallion crema, then plate it all up with sweet roasted carrots to round out this simple, nutritious, and delicious dish.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
1/2 cup Rice
1 tsp Turmeric
1 tbsp Fajita Spice Blend
9 oz Carrot
2 unit Scallions
10 oz Salmon
1 tbsp Cooking Oil, tbsp
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Toss carrots on a baking sheet with a large drizzle of oil, half the Fajita Spice Blend, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2

Meanwhile, in a small pot, melt 1 TBSP butter (2 TBSP for 4 servings) over medium-high heat.

Stir in scallion whites and half the turmeric (all for 4); cook, stirring constantly, until fragrant, 30-60 seconds. Add rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
3

While rice cooks, pat salmon* dry with paper towels; season all over with remaining Fajita Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes.

Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Turn off heat; transfer to a plate.
4

While salmon cooks, in a small bowl, combine sour cream and scallion greens. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Fluff rice with a fork; taste and season with salt and pepper. Divide rice, salmon, and carrots between plates. Drizzle salmon with scallion crema and serve.

Salmon is fully cooked when internal temperature reaches 145°.

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