Dinner Six

Blackened Salmon

This is the dish that made me realize I have the power to recreate most of the things I eat at restaurants!   Before a friend taught me how to make it, it would never have occurred to me to try.   It just seemed so fancy and complicated, turns out it takes five minutes....

Mix together these things (from this recipe):

• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dark brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon chili powder
• ¼ teaspoon black pepper

Then, rub the spice mixture into two salmon fillets, so that it doesn't fall off.   Heat some olive oil to a medium-high heat in a good quality frying pan (I used my cast iron pan) and then throw in the fillets.     Cook them about two minutes each side, until the fish flakes (you have to be brave and only flip them once, otherwise they won't blacken).   That's it......FIVE MINUTES!

I used a combination of rice and cauliflower rice to eat with the fish because that was what I was craving.    I know, why have cauliflower rice if you're already eating regular rice?   It really hit the spot, though!  

I made white Basmati rice in my Instant Pot with a generous portion of dehydrated garlic.   I cook it at a ratio of one cup of rice to one and a half cups of water for 8 minutes, and then I leave to sit until the pressure gradually releases.  Once you start making rice this way, you'll never go back.    

I prepared the cauliflower rice according to the Green Giant package instructions.    I've been pleased to see I can make this in my cast iron Dutch Oven without it burning, although you can see a few nicely browned pieces. 

Last but not least, I included some Daikon Radish sprouts that I grew myself.    Sprouting is super easy, and gives you the most nutritious greens you can eat!  We're already seeing shortages of greens at the grocery stores, so it's nice to be able to produce them myself at home in less than a week.    These are the seeds I use.    And, these are the sprouting lids I use, I just screw them on top of large Mason jars.  However, I find the mason jar lids rust with time, so I'm considering switching to a fancier BPA-free plastic version.     Lots of people like more elaborate sprouting devices made from plastic.   So far, I've preferred what I use because it was cheap, and there is no contact with plastic.