Chipotle Blackened Salmon with Zucchini Rice Pilaf & Tomato Corn Salsa
- Prep time: 25 minutes
- Calories: 546
- 2 of Salmon Fillets (Skin on)
- 2⁄3 Cup of Jasmine Rice
- 150 g of Cherry Tomatoes
- 2 of Spring Onion
- 3 of Garlic Clove
- 2 of Sweet Corn Cob
- 1 of Zucchini
- 2 Tsp of Chipotle chilli Powder
Prepare Ingredients:Remove the salmon from the refrigerator to bring to room temperature. Quarter tomatoes. Cut off and discard the roots of the spring onion; thinly slice, separating the white bottoms and green tops. Peel and mince the garlic. Remove and discard the husks and silks of the corn. Cut off the kernels; discarding the cob. Medium dice the zucchini.
Make Rice Pilaf:Heat oil in a pot on medium-high. Add zucchini and season. Cook about 2 minutes, or until softened. Stir in 1⁄2 the garlic and cook, 30 seconds-1 minute, or until fragrant. Stir in 11⁄4 cups water and rice. Bring to a boil, cover and reduce the heat to low. Cook 16-18 minutes, or until liquid is absorbed. Remove from heat, check seasoning and cover. Set aside.
Cook Salmon:In the meantime, pat salmon dry with paper towel. Season with salt and pepper and the chipotle chilli powder (add to taste, only using a little if you don't like chilli heat). In a large pan, add olive oil on medium heat. Add the salmon; cook 3-4 minutes per side or until crispy and cooked through. Transfer salmon to a plate and loosely cover with foil.
Prepare Corn Salad:In the same pan, over medium-high heat, add the corn kernels. Stir occasionally, 1-2 minutes, or until slightly softened. Add the white bottoms of the spring onion and remaining garlic and tomatoes. Cook 30 seconds-1 minute, or until softened and fragrant. Remove from heat. Stir through 1⁄2 the green tops of the spring onion. Adjust seasoning to taste.
You Plate It:Divide the rice, corn salad and salmon between plates. Garnish with the remaining green tops of the spring onion. Enjoy!