Blackened Salmon And Rice

• 2 cups instant rice (such as Minute Rice)
• 2 1/2 tablespoons paprika
• 3/4 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt
• 3 1/2 unsalted butter
• Juice of 1 lemon
• 1 11-ounce can corn kernels, drained
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1 lemon, cut into wedges

1. Heat oven to 400u0b0 F.
2. Cook the rice according to the package directions.
3. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and 1/2 teaspoon of the salt.
4. In a saucepan, over medium heat, melt 2 1/2 tablespoons of the butter and add the lemon juice.
5. Heat a large ovenproof skillet over medium-high heat. Working with 1 salmon fillet at a time, dip the top and bottom first in the lemon butter, then in the spices. Cook the salmon until blackened, 2 minutes per side. Transfer to oven for 8 minutes.
6. Stir the corn, parsley, and the remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.

instant rice, paprika, cayenne pepper, thyme, garlic, kosher salt, butter, lemon, corn kernels, parsley, lemon

Taken from www.myrecipes.com/recipe/blackened-salmon-rice (may not work)