Salmón y arroz de inspiración mexicana

Ingredientes

• 4 (6-ounce) skin-on salmon fillets
• 2 tbsp olive oil
• 1 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 1/2 cups long-grain white rice, rinsed
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 cups low-sodium chicken or vegetable broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 1 lime, cut into wedges
• 1/2 cup fresh cilantro, chopped
• 1 avocado, sliced

Preparación

1. 1

   Pat salmon fillets completely dry with paper towels. In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture over the flesh side of each salmon fillet.

2. 2

   Heat olive oil in a large skillet with a lid over medium-high heat. Place salmon skin-side up and sear for 3-4 minutes until a dark crust forms. Flip and cook for 2 more minutes. Remove salmon to a plate.

3. 3

   Reduce heat to medium. Add the chopped onion to the same skillet and sauté for 3-4 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.

4. 4

   Add the rinsed rice to the skillet and stir for 1-2 minutes to toast. Pour in the broth, then stir in the black beans and corn. Bring to a simmer.

5. 5

   Nestle the salmon fillets on top of the rice mixture, skin-side down. Reduce heat to low, cover, and cook for 15 minutes without lifting the lid.

6. 6

   Turn off the heat and let the skillet stand, covered, for another 5-10 minutes. Uncover, fluff the rice with a fork, and serve immediately with fresh cilantro, avocado, and lime wedges.