- Long grain Carolina rice (1 cup)
- Olive Oil (3 tablespoons)
- Finely peeled and diced yellow onion (1)
- Finely diced, seeded and top removed green bell paper (1)
- Finely diced stalk celery (1)
- Zested lemon (½)
- Drained and rinsed cans red kidney beans of 15.5 ounces (2)
- The stock of chicken (¾ cup)
- Salt of Kosher (1 tablespoon)
- Paprika (½ tablespoon)
- Garlic powder (1 tablespoon)
- Onion powder (1 tablespoon)
- Freshly ground pepper (½ teaspoon)
- Dried thyme (½ teaspoon)
- Cayenne (¼ teaspoon)
- 4-6 ounces of skinless salmon fillets (4-6)1/4 teaspoon cayenne
- Finely chopped fresh parsley (¼ cup)
- Lemon wedges (1)
- Salt of Kosher
- Cook rice as indicated by guidelines given on the rice packaging and keep it warm until it is prepared to serve.
- Sautéthe skillets in a large, high sided pan over medium-high warmth, and warm the olive oil. Add yellow onion, green bell pepper, celery and season it with salt to enhance the taste. Cook for 2-3 minutes until the point where vegetables have relaxed. Moving on, blend in the lemon zest and red kidney beans in the dish and toss it to mix together. Season with salt and pepper as per your taste requirement and then add the stock of chicken.
- Whisk together the paprika, salt, garlic powder, onion powder, fresh grounded black pepper, dried thyme, and cayenne in a medium-sized bowl. Season the filets with spiced flavors and place the salmon fillets over the beans. Reduce the cooking flame to medium, and cook the salmon only after covering it. Ensure the salmon is opaque and cooked thoroughly. This might take 12-15 minutes. Once the salmon fillets are cooked, place it on a plate.
- Garnish the salmon fillets with fresh parsley and serve it with rice, red beans, and lemon wedges.
- You can use chickpeas instead of red kidney beans.
- This dish can be preserved for 16 hours.