BLACKENED SPICY GARLIC SALMON

By TPMay

Ingredients

• SALMON
• 1 1/2 pounds wild salmon (4, 6 ounce fillets, skinless)
• 1/2 teaspoon creole seasoning
• 1/2 teaspoon dried dill
• 2 tablespoons garlic (peeled and finely chopped)
• 2 tablespoons butter (thinly sliced into 3-4 pats)
• 1 tablespoon capers (to serve)
• kosher salt and freshly ground black pepper (to taste)
• WILD RICE
• 1 cup wild rice blend
• 1 tablespoon olive oil
• 3/4 cup onions (chopped)
• 1 cup crimini or baby bella mushrooms (chopped)
• 2 tablespoons liquid aminos

Preparation

Step 1

For the Salmon: preheat the oven to broil. Adjust the oven rack to the top of the oven.
Season both sides of the salmon with freshly ground black pepper, creole seasoning and dried dill. Place on a baking sheet. Scatter garlic evenly over the salmon and top with butter. Place in the oven and broil for 7-10 minutes making sure not to over cook. Top with capers in the last minute of cooking to warm.
For the Rice: cook rice according to package directions.
In a medium sauté pan, add 2 tablespoons olive oil and heat over medium-high heat. Add onion and mushrooms and cook until tender, about 5-7 minutes. Add 1 tablespoon liquid aminos and stir to combine. Add rice and mix to combine. Add the remaining liquid aminos, reduce heat and cook for another 5 minutes. Serve warm.
Helpful Tips:
- Depending on the temperature of the broiler you might have to adjust the cooking time by a few minutes.
- Substitute liquid aminos with soy sauce!