Blackened Salmon

Ingredients:

For the Blackening Seasoning:

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

1/2 teaspoon salt

For the Blackened Salmon:

4 salmon fillets (about 6 ounces each)

2 tablespoons blackening seasoning

2 tablespoons olive oil

For the Jasmine Rice:

1 cup jasmine rice

2 cups water

Pinch of salt

For the Wine Reduction Pan Sauce:

1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)

1 shallot, minced

1 clove garlic, minced

1 cup halve grape or cherry tomatoes

1 teaspoon of fresh thyme chopped

1/2 cup chicken or fish stock

2 tablespoons unsalted butter

Salt and pepper, to taste

Fresh parsley, chopped for garnish

Instructions:

Prepare Blackening Seasoning: In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt.

Cook the Jasmine Rice:

1. Rinse the jasmine rice under cold water until the water runs clear.

2. Combine the rice, water, and a pinch of salt in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.

3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Prepare the Blackened Salmon:

1. Pat the salmon fillets dry and rub each fillet evenly with blackening seasoning.

2. Heat olive oil in a large skillet over medium-high heat.

3. Place the salmon fillets in the skillet, skin-side up, and cook for about 3-4 minutes on each side, or until the desired doneness is reached.

4. Remove salmon from the skillet and set aside.

Make the Wine Reduction Pan Sauce:

1. In the same skillet, add minced shallot and garlic. Sauté for 1-2 minutes until fragrant.

2. Add the tomatoes and saute for a minute or two.

3. Deglaze the pan with white wine, scraping up any browned bits.

4. Crush the tomatoes with the back of a large spoon.

5. Add chicken or fish stock and simmer until the sauce is reduced by half.

6. Whisk in butter and season with salt and pepper. Cook until the sauce has thickened slightly.

7. Add fresh thyme.

Assemble the Dish:

1. Spoon a bed of jasmine rice onto each plate.

2. Place a blackened salmon fillet on top of the rice.

3. Drizzle the wine reduction pan sauce over the salmon.

4. Garnish with chopped parsley.