Blackened Salmon with Kidney Bean and Rice Pilaf 3

 

All women love to be treated like a queen on Valentine’s Day. We love to receive a bouquet of beautiful flowers or a gourmet box of chocolates from our special someone, but we also enjoy a lovely dinner at a fancy restaurant. This year, break away from traditional Valentine’s Day celebrations and plan a date with a personal touch. Make a delicious, home cooked meal for the two of you to enjoy at your very own candle-lit dinner table. You’ll be dining on a five star dinner, but without the hassle of making reservations, waiting in long lines at crowded restaurants or spending a fortune.

Blackened salmon with dark red kidney bean pilaf is a great recipe to use when you really want to impress your dinner date. However, blackened salmon doesn’t mean burnt salmon. It is a cooking technique used to slightly char the seasoning, not the fish, which gives your fish a smoky and spicy flavoring. Turmeric is what gives the rice not only a beautiful yellow color, but also flavor – don’t skip it! Serve with Randall Dark Red Kidney Beans and you have a wonderful dish that is perfect for you and your Valentine.

Blackened Salmon with Dark Red Kidney Bean Pilaf

Blackened Salmon with Dark Red Kidney Bean Pilaf

Ingredients

  • For the salmon:
  • Two Alaskan salmon filets
  • 3 tsp cumin
  • 2 tsp paprika
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • For the pilaf:
  • One 14-oz jar Randall Beans Dark Red Kidney Beans, drained and rinsed
  • 1 cup basmati rice
  • 2 cups water
  • ½ tsp cumin
  • ½ tsp coriander
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • ¼ tsp turmeric
  • 2 tbsp chopped fresh cilantro

Instructions

  1. Bring 2 cups of water to a boil in a medium saucepan over high heat. Add the rice and seasonings and stir. Cover and simmer for 15-20 minutes or until rice is cooked through.
  2. Let the salmon filets come to sit at room temperature for ten minutes. Mix the seasonings together in a bowl, then place the salmon into the seasonings to coat the fish. Leave the skin unseasoned.
  3. Heat a large skillet over medium high heat. Liberally spray with canola or vegetable oil. Place the salmon on the hot skillet and sear both sides for 3 to 4 minutes.
  4. Stir the kidney beans and chopped cilantro in with the cooked rice. Spoon the pilaf onto the plate and set the salmon on top to serve.
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Summertime is the perfect time to try this tasty recipe featuring Randall Beans Black Beans.

 

 

 

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