Skip To Content

Big bold flavors marry well in this fresh main course with basmati rice, kidney beans, and various spices, topped with blackened Alaskan salmon. High in protein, low in saturated fat and sodium, and one of the best sources of heart-healthy omega-3 fatty acids, this dish is as healthy as it is delicious.



Prep Time: 15 min | Cook Time: 60 min | Serves:2


For the Salmon

  • Two Alaskan salmon filets
  • 3 tsp cumin
  • 2 tsp paprika
  • 1⁄2 tsp cayenne pepper
  • 1⁄2 tsp salt

For the pilaf

  • 1 cup uncooked kidney beans
  • 1 cup basmati rice
  • 2 cups water
  • 1⁄2 tsp cumin
  • 1⁄2 tsp coriander
  • 1⁄4 tsp garlic powder
  • 1⁄4 tsp onion powder
  • 1⁄4 tsp paprika
  • 1⁄4 tsp turmeric
  • 2 tbsp chopped fresh cilantro


  1. Place Kidney beans in a pot and cover with 8 cups of water, bring to a boil on high, then Simmer uncovered for 60 minutes to 1 1⁄2 hours until the beans are tender (taste test as you cook) Add a bit of water if necessary to keep the beans covered with water while cooking. Drain the water, set aside.
  2. Bring 2 cups of water to a boil in a medium saucepan over high heat. Add the rice and seasonings and stir. Cover and simmer for 15-20 minutes or until rice is cooked through.
  3. Let the salmon filets come to sit at room temperature for ten minutes. Mix the seasonings together in a bowl, then place the salmon into the seasonings to coat the fish. Leave the skin unseasoned.
  4. Heat a large skillet over medium high heat. Liberally spray with canola or vegetable oil. Place the salmon on the hot skillet and sear both sides for 3 to 4 minutes.
  5. Add kidney beans and chopped cilantro in with the cooked rice and mix. Spoon the pilaf onto the plate and set the salmon on top to serve.