Fishing for a meal that’s light and bright but still supremely satisfying? This salmon dish is all that, and more. You’ll season fillets with our blend of fajita-style spices, then sizzle them in a hot pan and serve atop a fluffy bed of buttery golden turmeric rice. Drizzle with cool, tangy scallion crema, then plate it all up with sweet roasted carrots to round out this simple, nutritious, and delicious dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
9 ounce
Carrots
2 unit
Scallions
1 tablespoon
Fajita Spice Blend
1 teaspoon
Turmeric
½ cup
White Rice
10 ounce
Skin-on Salmon
(Contains Fish)
1.5 tablespoon
Sour Cream
(Contains Milk)
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. • Toss carrots on a baking sheet with a large drizzle of oil, half the Fajita Spice Blend, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, in a small pot, melt 1 TBSP butter (2 TBSP for 4 servings) over medium-high heat. • Stir in scallion whites and half the turmeric (all for 4); cook, stirring constantly, until fragrant, 30-60 seconds. Add rice, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, pat salmon* dry with paper towels; season all over with remaining Fajita Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. • Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Turn off heat; transfer to a plate.
• While salmon cooks, in a small bowl, combine sour cream and scallion greens. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Fluff rice with a fork; taste and season with salt and pepper. Divide rice, salmon, and carrots between plates. Drizzle salmon with scallion crema and serve.
Salmon is fully cooked when internal temperature reaches 145°.