furthermorefrom-Equinoxarrowblackblack-2arrowindicator-arrowsearch-iconfacebook-icontwitter-iconpinterest-iconinstagram-iconemailclose-iconquote-iconfurthermore-logofromEquinoxfrom-Equinox-1micplay

Blackened salmon

Ingredients

For the fish:

For the salad:

Directions

Step 1

Heat the oven to 375 degrees F. In a small bowl, create your seasoning mix by combining the garlic and chili powders, oregano, cumin, salt, pepper, and paprika. Set aside.

Step 2

Prepare the parchment paper by folding a large, 18 inch-long piece in half and cutting it into an oval. Place the zucchini, squash, and olive bar mixture onto one half of the parchment and drizzle with 1 teaspoon olive oil. Top with the salmon. Sprinkle the salmon with the seasoning mixture.

Step 3

Fold the parchment paper over the salmon and vegetables. Seal the edges together by folding it closed beginning at one corner, working your way to the other corner making small folds over and over. Place the parchment pouch on a rimmed baking sheet. Bake for 10 minutes on the center rack then remove from the oven, open, and set aside to cool.

Step 4

In a medium bowl, mix the lemon juice, salt, pepper, honey, garlic, and 2 tablespoons olive oil together until fully combined. Add the black rice and carrots to the bowl. Toss until fully incorporated. 

Step 5

Top the rice with the fish and vegetables, tomatoes, feta, green onion, and avocado.