Brandon Kealoha: Blackened salmon for the dog days of summer (recipe)

Blackened salmon on basmati rice and jambalaya sauce

One 5 ounce salmon Filet

Blackening seasoning

4 ounce basmati rice

1 14 ounce can whole plum tomatoes

1 rib celery

1 yellow onion

1 red bell pepper

3 cloves garlic

1 tablespoon dried thyme

1 tablespoon dried oregano

1/2 cup dry white wine

2 tablespoons tomato paste

1 bay leaf

2 teaspoons hot sauce

2 teaspoons Worcestershire sauce

2 cups chicken stock

Old Bay seasoning

Jambalaya sauce

1. Sauté celery onion garlic and bell peppers until fragrant add tomato paste and blackening seasoning add dried thyme and dried oregano deglaze with white wine.

2. Puree whole plum tomatoes add to mixture.

Add 8 ounces of chicken stock and Old Bay seasoning

3. Simmer for 5 minutes stirring occasionally

4.Rinse basmati rice several times

5. Add 4 ounces of rice to 8 ounces of chicken stock bring to a simmer and cook for approximately 20 minutes or until rice is cooked.

6. Season salmon filet with blackening seasoning and sauté and cook medium rare or preferred temperature.

7. Add jambalaya sauce to a bowl

8. Top with basmati rice place salmon filet on top.

Brandon Kealoha is the executive chef/general manager at Js’ Bistro.