dinner in 15: blackened salmon with garlic rice and crunchy green beans

>> Friday, October 2, 2009

i don't know about you guys, but lately after getting home from work i have no energy to cook a lavish meal like i used in to my arlington days. (yes, i've already starting call them that because i already miss them dearly.) wednesday's dinner was slated for blackened salmon with garlic rice and crunchy green beans. not only was it really easy, but a real hit with the fam. here's how i did it:

4 four oz. salmon filets
2 tbs. chef paul prudhomme's magic seasoning blends (blackended redfish magic)
12 oz. bag of fresh green beans
3 & 3/4 cups chicken stock
2 cloves of garlic, minced
splash of apple cider vinegar
1 & 1/2 cups of 5 minute rice (any brand, just not the kind that boils in a bag or that you microwave)
2-3 tbs. of green onions, chopped


preheat oven to 400 degrees. heat skillet over medium heat and add evoo. sprinkle both sides of salmon fillets with blackening seasoning. be sure to rub it in. place in skillet and cook for 2 minutes per side, until crispy. transfer to oven to finish cooking for about 5-7 minutes.

meanwhile combine evoo, rice and 1 minced garlic clove in medium pan. cook for about 3-5 minutes. cooking the rice before you add the liquid gives it a different flavor and aroma. add 3 cups of chicken stock to pan and bring to boil. then turn down to simmer. (these directions will differ based on the brand you buy. be sure to read the directions on the box.) once rice is cooked, stir in scallions and s&p.

in another skillet combine evoo, 1 garlic clove, s&p and green beans. cook for about 1-2 minutes and then add 3/4 cup of chicken stock. place lid on pan and let vegetables steam with chicken stock. let cook until green beans are tender, but still crispy - about 7 minutes. right at the end, add splash of vinegar. cooking with chicken stock will add tremendous flavor and give your meal that perfect homemade, warm-in-your belly taste.

and there you have it, dinner in 15. enjoy!


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