Chipotle Blackened Salmon with Zucchini Rice Pilaf & Tomato Corn Salsa
  • Prep time: 25 minutes
  • Calories: 546
The time-tested technique of “blackening” is a guaranteed method for making things delicious. In this fresh and simple dish, you blacken salmon by coating it in a mild chilli powder and searing it in a hot pan. This allows the spice to char slightly, releasing a burst of its flavour and creating a signature flavourful crust. Cooking tip: Microwave the corn for 20 seconds, this will make it easier for you to peel and remove those annoying hairs.
  • 2 of Salmon Fillets (Skin on)
  • 23 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 12 the garlic and cook, 30 seconds-1 minute, or until fragrant. Stir in 114 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 12 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!