Who needs a banging weeknight meal? Who needs a banging weeknight meal that’s quick?! Right! I thought so. See, I love meals that are quick cooking because when I’m hungry, I don’t want to be in the kitchen all day. Oh, and you know what? This instant rice situation is so clutch. Trust me – no one will ever know that it’s instant!
3 6-ounce pieces of salmon
2 teaspoons of olive oil, divided
1/2 tablespoon of Cajun seasoning
1 good pinch of salt
For the dirty rice
2 teaspoons of olive oil
1/2 cup of chopped onion
1/2 cup of chopped bell pepper
1/2 cup of chopped celery
6 cloves of garlic, minced
1/2 pound of chicken sausage
1 teaspoon of garlic powder
1/2 teaspoon of poultry seasoning
1/2 teaspoon of black pepper
1/2 teaspoon of Italian seasoning
1/4 teaspoon of dried fennel
About 2 cups of beef or chicken stock
About 4 cups of instant rice
For the sauce
1/2 stick of butter
2 cloves of garlic, minced
1/2 cup of scallion, chopped
1 pinch of salt
1 pinch of pepper
The juice of one lemon
1 pound of lump crab
First, preheat the oven to 400 degrees. Season the salmon with the olive oil, Cajun seasoning, and salt. Then, roast in the oven for 8-10 minutes or until desired interval temperature has been reached.
Meanwhile, make the rice.
In a hot skillet, add in the olive oil and sauce the onion, bell pepper, and celery until tender. This should take about 3 to 4 minutes. Then, add In the sausage and cook until the sausage has just about cooked through. Season the pan with garlic powder, poultry seasoning, black pepper, Italian seasoning, and dried fennel. Cook for about 60 seconds then add int he stock and rice.
Allow the rice to absorb the liquid and then add a lid.
To finish, make the sauce by sautéing the garlic and scallion in butter for about 60 seconds. Then, add in the remaining ingredients and cook for 2 minutes on high heat. Be sure to stir often.
To assemble, add the rice to the bottom of the plate. The, add on the fish. Lastly, top with he sauce and enjoy.
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