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Blackened Salmon with Dirty Cajun Rice
Spice up your next meal with this flavorful dish featuring C.Wirthy Blackened Salmon paired with a classic Creole dirty rise.
Serves: 2
Prep Time: 10 mins
Cook Time: 25 mins
C.Wirthy Blackened Salmon – 10oz
Ingredients
- 1 package C Wirthy Blackened Salmon
- 2 tbsp. Olive Oil
- 8 oz. Andouille Sausage, sliced 1/2″
- 1/4 cup Onions, minced
- 1/4 cup celery, chopped
- 2 tablespoon garlic, minced
- 2 tsp. Smoked Paprika
- 1/2 tsp. Cayenne Pepper
- 1/2 cup Red Bell Peppers, diced medium
- 3/4 cup long grain rice
- 1 1/2 cup water, or broth
- 1/2 cup black bean
- 1/2 cup frozen corn, defrosted
- 2 tbsp. Fresh Parsley, chopped
Directions
- Prepare the Blackened Salmon according to the package instructions.
- Preheat a medium sized pot over a medium high setting. Add the olive oil and the sliced sausage and begin cooking for 3 minutes until lightly browned.
- Remove the sausage from the pot and add the minced onions.
- Cook for 2 minutes until translucent before adding the celery, bell peppers, garlic, paprika and cayenne. Mix well before adding the rice and water to the pot.
- Stir the pot well, bring to a boil before turning down to a simmer and covering.
- Cook the rice covered for approximately 15-20 minutes until all moisture has been absorbed and the rice is fully cooked.
- Fold the black beans and corn, along with the reserved sausage, into the dirty rice, cover and allow to sit for 5 minutes while the steam warms the beans and corn.
- Serve the fully cooked Blackened Salmon fillets atop the dirty cajun rice and garnish with the chopped parsley.
