1. Make the Creole
spice blend: Whisk together the paprika, garlic powder, celery
seeds, oregano, thyme, 2 tablespoons of salt and 1 tablespoon
of pepper and reserve. (Leftover seasoning will keep for up to
2. Make the rice:
Melt the butter in a medium saucepot over medium heat. Stir in
the rice and cook, stirring, for 2 minutes. Add the water and 1
teaspoon of salt and bring to a boil. Reduce the heat to low,
cover and simmer for 18 minutes or until the water is absorbed.
3. While the rice
is cooking, preheat the oven to 425°. Lightly coat the salmon
and a baking sheet with 1 tablespoon of the olive oil. Place
the salmon, skin side down, on the oiled baking sheet and
sprinkle the fish with 2 tablespoons of the Creole spice blend.
Bake for 10 to 12 minutes, until the salmon is medium rare and
4. While the
salmon bakes, in a medium bowl whisk the ¼ cup olive oil with
the vinegar and season with salt and pepper. Add the salad
greens and toss gently.
5. Fluff the rice
with a fork and divide it among the 4 plates. Top each with a
salmon filet and a handful of greens. Serve immediately.