WEEKDAYS 1e|12c|p

Cajun Salmon with Red Beans and Rice

Carla Hall
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Servings: 4
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easy
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45 to 60 min

A quick and tasty meal!


  • Ingredients
  • step-by-step directions
Ingredients
Cajun Salmon with Red Beans and Rice
  • 1 cup long-grain Carolina rice
  • 3 tablespoons olive oil
  • 1 small yellow onion (peeled, finely diced)
  • 1 green bell pepper (top removed, seeded, finely diced)
  • 1 stalk celery (finely diced)
  • 1/2 lemon (zested)
  • 2 (15.5-ounce) cans red kidney beans (drained, rinsed)
  • 3/4 cup chicken stock
  • 1 tablespoon Kosher salt
  • 1/2 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspooon dried thyme
  • 1/4 teaspoon cayenne
  • 4 (4-6 ounce) salmon fillets (skinless)
  • 1/4 cup parsley (finely chopped)
  • 1 lemon (sliced into wedges, to serve)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • Cook rice according to package instructions and keep warm until ready to serve.
  • In a large, high sided saute pan over medium-high heat, warm the olive oil. Add the onion, bell pepper, celery and season to taste with salt. Cook until vegetables have softened, about 2-3 minutes, then stir in the lemon zest and beans, tossing to combine. Season with salt and pepper to taste and add the chicken stock.
  • In a medium bowl, whisk together the paprika, salt, garlic powder, onion powder, black pepper, thyme, and cayenne. Season the salmon fillets with the spice mixture and arrange fillets on top of the beans. Reduce heat to medium, cover and allow to cook until salmon is opaque and cooked through, about 12-15 minutes.
  • Remove the salmon fillets to plates, garnish with parsley, and serve with red bean, rice, and a lemon wedge.
  • Tip: Substitute the salmon with chicken breasts or pork tenderloin for a tasty twist!
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