Ingredients:
-salmon
-1c long grain rice
-1/2 bunch scallions (chopped)
-2 bay leaves
-kosher salt
-andouille chicken sausage
-3 tbsp vegetable oil
-black pepper
-chili powder
-1 1/2c chicken broth
-1 small onion (chopped)
-2 celery stalks (chopped)
-2 cloves garlic (minced)
-1 jalapeno (stemmed, seeded and finely chopped)
-parsley (freshly chopped)
-old bay seasoning
-1 tbsp dry oregano
Directions:
Place rice in the rice cooker with chicken broth and bay leaves.
Add oil to warmed pan. Small dice the chicken sausage and sauté. Add chopped vegetables to the chicken sausage, sautéing until tender. Add black pepper, chili powder, kosher salt (to taste), dry oregano, and minced garlic. Mix together. Add cooked rice to the pan (you can add as little or as much rice as you desire).
Turn the broiler on high.
Cut salmon into chunks, place it in a bowl, and drizzle with oil. Coat the salmon chunks in old bay seasoning. Place salmon in an oven-safe pan on the low rack, cooking until 145 degrees. Once fully cooked, remove and serve over rice. Garnish with parsley and scallions.
