Creole Butter & Herb Rice Dinner Mix 
Spice N' Herbs Seasoning 
Original Creole Seasoning 
Blackened Salmon and Rice Bowls
Looking for a quick meal for busy weeknights? This salmon rice bowl recipe by @MyDiaryOfUs has…
Get RecipeLooking for a quick meal for busy weeknights? This salmon rice bowl recipe by @MyDiaryOfUs has you covered! Ready in just 30 minutes and packed with flavor, it’s a dinner game-changer.
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Ingredients
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For the Salmon Bowls:
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16 ounces fresh salmon, cut into 1 inch cubes
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2 tablespoons Tony Chachere’s Spice N’ Herbs Seasoning
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1 teaspoon brown sugar
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1 tablespoon avocado oil
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1 box Tony Chachere’s Butter and Herb Rice Dinner Mix
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shredded lettuce
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diced tomatoes
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green onions
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avocado
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For the Sauce:
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1/2 cup Greek yogurt
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1 teaspoon dijon mustard
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2 tablespoons lemon juice
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1 tablespoon dill relish
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1 teaspoon Tony Chachere’s Original Creole Seasoning
- Clear
Directions
- Make Tony Chachere’s Butter and Herb Dinner Rice Mix according to package directions.
- Meanwhile, mix salmon cubes with Tony Chachere’s Spice and Herbs Seasoning, brown sugar, and oil and toss to coat thoroughly.
- Preheat oven to broil and add salmon to a parchment-lined baking sheet and cook for 8-10 minutes until salmon has caramelized.
- Make sauce by combining Greek yogurt, dijon mustard, lemon juice, dill relish, and Tony Chachere’s Original Creole Seasoning and mix until smooth.
- Assemble bowls by adding rice in the bottom, salmon bites on top, with desired toppings and plenty of sauce on the side.
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