Mexican Rice with Flaked Salmon

I love Mexican spices.  They have so much flavor.  In my Mexican Rice with Flaked Salmon the dish has spices and flavors layered in to create a mouthwatering comforting dish.  I spiced the rice and salmon separately to get really good flavor in each ingredient.  The rice was spiced with New Mexican chili powder, smoked paprika, cumin (cumino), achiote, Mexican oregano and finished off with a little ground habanero for good measure.  The salmon was liberally spiced with the New Mexican chili powder, smoked paprika, cumin and adobo seasoning.

Mexican Rice with Flaked Salmon from Feed Your Soul Too

Mexican Rice with Flaked Salmon

The idea for this dish came from watching Diners, Drive-in and Dives.  DDD has been the impetus for many of my recipes including ECUADORIAN CHICKEN AND RICE and HAMBURGER LOCO MOCO.  However, during the episodes they show you how they make the recipes, quickly share the spices and you get to see how the dish comes together.  From memory, I recreate the dish as closely as I can.  I also try to research (through GOOGLE) a similar recipe for guidance when available.

The other cool thing about this dish is the layers of flavor also deepen with two sauce mixtures added to the rice.  There is a sauce of sorts developed by blending tomatoes, cilantro, garlic and jalapenos.  There is a second sauce mixed in and topped that combines a roasted sweet potato, blanched cauliflower and coconut milk.

The cast of characters for the rice, and then, the sauces.

Ingredients

The development of the rice.

Spices

Building of the Mexican Rice

The blending of each sauce.

Roasted Sweet Potato

Spices for Sweet Potato Sauce

Blending Sweet Potato Sauce

Tomato Sauce Ingredients in Blender

The seasoning and blackening of the salmon.

Salmon and Blackening Spices

Spiced Salmon

Blackened Salmon

The Mexican Rice with Flaked Salmon Plated.

Mexican Rice with Flaked Salmon Plated

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Mexican Rice with Flaked Salmon

A true comfort food dish in this Mexican Rice with Flaked Salmon. The recipe uses lots of great spices and two blended sauces.

Course dinner

Cuisine Gluten free, Mexican, Rice

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8 people

Author Feed Your Soul Too

Ingredients

Blackening Spices and Salmon

• 1 1/2 Lbs Salmon
• 1 Tbsp Adobo Seasoning
• 2 Tsp Smoked Paprika
• 2 Tsp New Mexican Green Chili
• 2 Tsp Cumin
• 1 Tbsp Olive Oil

Sweet Potato Cauliflower Sauce

• 1 Whole Sweet Potato Roasted
• 1 Head Cauliflower Cut into Florets
• 1/2 Cup Coconut Milk
• 1 Tbsp Lemon Pepper
• 2 Tsp Salt

Red Sauce

• 1 Bunch Cilantro divided in half
• 4 Whole Roma Tomatoes cut in half
• 2 Whole Jalapenos

Mexican Rice

• 2 Cups Long Grain Rice
• 3 Cups Chicken Stock
• 1 Whole Red Pepper diced
• 1 Whole Green Pepper diced
• 3 Whole Green Onions sliced
• 2 Cloves Garlic minced
• 1 Whole Yellow Onion diced
• 8 Whole Baby Carrots diced
• 2 Cups Corn Kernels
• 2 Tsp Cumin
• 2 Tsp Mexican Chili Powder
• 1 Tsp Achiote
• 1 Tbsp Mexican Oregano
• 1/2 Tsp Habanero Powder
• 2 Tsp Smoked Paprika
• 1 Tbsp Olive Oil
• 2 Tsp Lea & Perrins
• 1/4 Cup Gluten Free Soy Sauce

Instructions

Red Sauce

1. Place the tomato, jalapenos and cilantro in a blender and combine.  Add to a stock pot and warm.  Set aside.

Sweet Potato Cauliflower Sauce

1. Roast the sweet potato until soft - about 45 minutes.  Once cool enough to handle, peel the skin.

   Steam the cauliflower florets until soft - 4 - 5 minutes.

   Add the ingredients to a blender and mix well.  Add to a stock pot and warm.  Set aside.

Blackened Salmon

1. Liberally spice the salmon with the spices.  Heat a cast iron skillet on medium high heat and warm the oil.  Once shimmering, add the salmon flesh side down.  Flip to skin side down and place in a 325 degree oven.  Cook for 8 minutes.  Set aside

Mexican Rice

1. Begin by heating the oil in a Dutch Oven.  Add the spices and cook for a minute releasing there flavors.  Next, add in the onions and cook for 2 minutes.  Add the peppers and cook for another 3 minutes.  Add the soy sauce and Lea & Perrins and reduce a little.  Keep adding the ingredients beginning with the remaining cilantro, carrots and corn.  Stir well.  

   Now add the rice and stir well to cover with the sauce.  Once the rice is covered, add in the chicken stock and cover.  Stir every 5 minutes or so and it will take about 15 minutes for the rice to get tender.  

   Finish by flavoring with the sauces.  Add in all of the sweet potato sauce and about 1/3 of the red sauce.

   Flake in the salmon and serve with the red sauce.

   Enjoy!