A few of you were asking about the “kid friendly salmon” on my instagram post last weekend. Well my friend, this is it! Yup- a blackened salmon dish is kid friendly, not a typo, I swear, it works! This also happens to be my go-to “impress company with your mad culinary skillz” dish. Little do they know it’s ridiculously simple & is on the table in 30 minutes or less. All in all, a great recipe to keep in your arsenal, no matter who the partaker is.
A few points…
– Turn the exhaust fan on before the fish hits the skillet if you’re afraid of a stinky house.
– Take a chance & make the coconut rice, you’ll never view white rice the same again. I use the Whole Food’s brand Thai style jasmine rice but regular white rice will work too, it just won’t be as sticky.
– Making your own blackening season is worth the effort & not nearly as difficult as it sounds. This way you can adjust for your family’s tastebuds, I use mine constantly!
First step, start the rice…
In a saucepan over medium heat combine coconut milk, rice, 1 & 1/4 cu water and a pinch of salt, bring to a boil. Cover and reduce heat to a simmer cooking rice for 18 minutes. Remove from heat and fluff with a fork being sure to combine any leftover liquids.
While the rice is cooking…
Season your fillets very well with the blackening seasoning, feel free to go a little easier on the kid’s portions & don’t forget to also season them with salt.
In a large skillet (I used my favorite cast iron one) heat a small amount of oil over medium high heat & place fillets skin side up, cooking for 2-3 minutes. Using a fish spatula (helps to prevent the fish from falling apart) turn the fillets over and continue to cook skin side down for an additional 2 minutes. Before removing I like to let a small pat of butter melt over the top of each fillet. Mmm…just helps it be moist & buttery while also looking mighty pretty. To remove, slide the spatula between the skin and fillet, you’ll find it sticks to the pan and the fish slides right off!
I love to plate this dish by layering the coconut rice, then chunks of fresh mango & avocado, then the golden fillet & finally finish with a squeeze of fresh lime juice. Oh man, I’m getting hungry just typing this!
Serve hot & absorb the onslaught of compliments! (or perhaps more like what my kid’s said in response to finally agreeing to eat fish “well, OK. I guess it’s not that bad. I guess I wouldn’t mind seconds.”) Hey, I’ll take it!
I LOVE your recipes! I still make the cheaters broccoli soup every fall/winter! Keep posting them and so happy that you returned!
I need to get confident and make this! It sounds amazing! 😍😍