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Blackened Salmon with Cheddar Jalapeño Brown Rice
Pan seared blackened salmon is served with a creamy, flavorful cheesy brown rice. Perfect for a busy weeknight when you need a healthy, nutritious dinner.
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Servings
2
Calories
533
kcal
Equipment
Instant Pot
Cast iron skillet
Ingredients
1x
2x
3x
Cheddar Jalapeño Rice
1
tablespoon
olive or avocado oil
1
onion
diced
1
jalapeno
minced
2
cloves
garlic
minced
1
teaspoon
cumin
1/2
teaspoon
chili powder
1
cup
short grain brown rice
1/2
cup
diced tomatoes
2
cups
veggie broth or water
1/2
cup
shredded cheddar cheese
Blackened Salmon
2
salmon filets
1
tablespoon
Cajun seasoning
1
tablespoon
olive or avocado oil
To serve
Tortilla strips
Chopped cilantro
Sour cream
Instructions
Make the rice — set your Instant Pot to saute and add the oil. Add the onion and jalapeno and cook until softened.
Add the garlic and seasonings and stir and cook for one minute. Add the rice and stir and cook for 2 minutes, and add the tomatoes and broth.
Put the lid on, set the pot to pressure cook for 25 minutes. Release pressure and turn the setting to warm until you’re done cooking the fish.
When the rice is almost done, season the fish filets with the Cajun seasoning.
Heat a heavy skillet (preferably cast iron) to medium heat. Add the oil and the fish. Cook until well browned on both sides and done to your liking.
When the fish is done, open the Instant Pot and stir the cheese into the rice.
Divide between bowls, and top with the fish and desired toppings.
Nutrition
Calories:
533
kcal
Carbohydrates:
12
g
Protein:
43
g
Fat:
35
g
Saturated Fat:
9
g
Cholesterol:
123
mg
Sodium:
271
mg
Potassium:
1151
mg
Fiber:
3
g
Sugar:
5
g
Vitamin A:
2369
IU
Vitamin C:
19
mg
Calcium:
278
mg
Iron:
4
mg
Nutrition information is only an estimate provided by an online nutrition calculator.
View full nutrition disclousre.
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