Pan Seared Salmon with Creole Rice Theresa Todia, a chef at House of Blues Cleveland

Lightly salt and pepper salmon, let sit.

Make Creole Dry Rub

• 2 Tbsp. paprika
• 1 Tbsp. cayenne pepper
• 2 tsp. each garlic powder and onion powder
• 2 tsp. black pepper
• 1 tsp. white pepper
• 1 Tbsp. Oregano
• 2 tsp. chopped dried thyme
• 2 Tbsp. Salt

Make rice.

• 4 cups white rice, cooked
• 1 green bell pepper, diced into small pieces
• ½cup celery, diced
• 1Tbsp. minced garlic
• 1 medium onion diced
• 1 red or yellow bell pepper diced into small pieces
• 6 Tbsp. of dry rub
• 2 Tbsp. fresh chopped parsley

Sauté vegetables in olive oil. Season with dry rub and sauté for another 30 seconds, then fold into rice. Pan sear salmon and serve with rice.

Visit the House of Blues Web site.