Sizzling Spiced Salmon with Golden Rice

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• carrots
  2 pieces
• cooking oil
  1 tbsp
• fajita spice blend
  1 tbsp
• salmon fillets
  10 oz
• salt
  1 tsp
• scallions
  3 pieces
• sour cream
  3 tbsp
• turmeric
  ½ tsp
• water
  1 c
• white rice
  ½ cup

🍳 Cookware

• baking sheet
• small pot
• large pan
• small bowl

1. 

   1

   salmon fillets white rice carrots scallions butter cooking oil sour cream turmeric fajita spice blend salt black pepper water

   salmon fillets: 10 oz, white rice: ½ cup, carrots: 2 pieces, scallions: 3 pieces, butter: 1 tbsp, cooking oil: 1 tbsp, sour cream: 3 tbsp, turmeric: ½ tsp, fajita spice blend: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 1 c
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. 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 cooking oil, half the fajita spice blend, salt, and black pepper. Roast on top rack until browned and tender ⏱️ 20 minutes .
3. 

   3

   Meanwhile, in a small pot , melt butter over medium-high heat. Stir in scallion whites and half the turmeric; cook, stirring constantly, until fragrant ⏱️ 30 seconds . Add white rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
4. 

   4

   While rice cooks, pat salmon dry with paper towels; season all over with remaining fajita spice blend, salt, and black pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp and fish is almost cooked through ⏱️ 5 minutes . Flip and cook until fish is opaque and cooked through ⏱️ 1 minutes . Turn off heat; transfer to a plate.
5. 5

   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 black pepper. Fluff rice with a fork; taste and season with salt and black pepper as needed. Divide rice, salmon, and carrots between plates. Drizzle salmon with scallion crema and serve.