Pan-Seared Blackened Salmon

Method

1. 1

   Step 1. Take the salmon out of its packaging and pat dry with paper towels. Set aside on a plate to temper. In a sauce pot over medium-high heat, bring the chicken stock, rice, bay leaf, and a Pinch of truffle salt or flaky sea salt to a boil. Grate in the garlic and stir to combine.

2. 2

   Step 2. Once boiling, adjust the heat to maintain a simmer. Cover with a lid and simmer until the rice is tender and no liquid remains, about 20 minutes. Mince the shallot.

3. 3

   Step 3. Chop the parsley and cilantro. Season the flesh side of the salmon generously with Cajun seasoning.

4. 4

   Step 4. In a large saute pan over medium high-heat, heat the canola oil until smoking. Add the salmon, flesh-side down, and cook until blackened, about 3-4 mins.

5. 5

   Step 5. Flip the salmon onto its skin-side and cook until the skin is crispy, about 2 mins. Remove the salmon from the pan and place on a cooling rack or cutting board. Season with truffle salt or flaky sea salt.

6. 6

   Step 6. Return the pan to low heat and add the shallot. Stir until soft, then add the bourbon and… Flambé!! Carefully… off the heat…. Return the pan to the heat and reduce until nearly as sec, then whisk in the cream. Bring the cream to a boil and whisk in parsley and cilantro. Taste and adjust seasoning.

7. 7

   Step 7. Fluff rice with a fork. Stir in the zest of 1 lime and the juice of ½ lime, along with 2-3 tablespoons of cilantro. Plate up the seared salmon over the rice and top with the sauce! Add a lime wedge or herbs for garnish!