Blackened Salmon with Corn-Bean Succotash and Basil Rice

Thoroughly rinse and drain the rice, then add to a saucepan with water.

For this step: jasmine rice, water

Bring the rice to a boil over high heat, then cover, lower the heat and simmer until the water is absorbed, 15 to 18 minutes.

While the rice cooks, wash and dry the green beans, basil and lemon.

For this step: green beans, basil, lemon

Peel and dice the onion. Trim the green beans and cut them into 1-inch lengths.

For this step: red onion

Shuck the corn and cut the kernels from the cobs. Drain and rinse the lima beans.

For this step: corn, lima beans

Heat half the oil in a wide skillet over medium heat.

For this step: olive oil

Once the oil shimmers, add the onion and cook until softened, 3 to 4 minutes.

Add the green beans, corn and the rest of the water. Cover and simmer until the green beans are tender with a little bite, 5 to 7 minutes.

For this step: water

When the rice has absorbed the water, take it off the heat and let it rest, covered, until tender, 10 minutes.

While the succotash simmers, pat the salmon dry. Mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne and black pepper in a small bowl. Season the fillets with salt and rub the spice mix over the top of each fillet.

For this step: salmon fillets, paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, ground black pepper, salt

When the green beans are tender, uncover the skillet and let any excess liquid cook off, about 1 minute. Fold in the lima beans and half the butter, and stir over medium-low heat until steaming hot, 2 to 3 minutes. Season with salt, then cover and take the skillet off the heat to keep warm.

For this step: salt, unsalted butter

Heat the rest of the oil in another wide skillet over medium-high heat.

For this step: olive oil

Once the oil shimmers, lay the salmon in, skin-side down if it has skin, and press gently with a spatula until it lies flat. Cook until the underside is crisp, 4 to 5 minutes. Turn and cook until the spiced side is deeply browned and the thickest part reaches 145°F, 3 to 5 minutes more. Lower the heat if the spices start to scorch.

Cut the lemon into wedges and chop the basil. Fluff the rice with the rest of the butter and the basil, then divide the rice and succotash among plates. Add the salmon and serve with the lemon wedges.

For this step: unsalted butter