Cajun Spiced Catfish Alternative with Dirty Rice and Collard Greens

Prepare the Cajun spice mix by combining 2 tablespoons paprika, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt in a small bowl.

Pat 2 pounds of salmon fillets dry with paper towels and generously coat both sides with the Cajun spice mix. Set aside to marinate while preparing other components.

Dice 1 large yellow onion, 1 large green bell pepper, and 2 celery stalks. Mince 4 cloves of garlic. Chop 6 slices of turkey bacon into small pieces.

Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped turkey bacon and cook until crispy, about 5 minutes.

Add the diced onion, bell pepper, and celery to the pot. Cook until vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add 1 pound ground turkey to the pot and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.

Stir in 3 cups long grain rice and coat with the vegetable and meat mixture. Add 2 bay leaves and 5 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender.

While the rice is cooking, prepare the collard greens. Remove the stems and roughly chop 2 bunches of collard greens.

In a separate large pot, heat 1 tablespoon olive oil over medium heat. Add 1 pound diced chicken breast and cook until browned, about 5-7 minutes.

Add the chopped collard greens to the pot with the chicken, along with 1/2 teaspoon red pepper flakes and 1 cup chicken broth. Cover and cook on medium-low heat for 20-25 minutes, stirring occasionally, until greens are tender.

While the greens are cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes until crispy.

Carefully flip the salmon and cook for another 3-4 minutes until the fish is cooked through but still moist. The internal temperature should reach 145°F (63°C).

Cut the lemon into wedges for serving.

To serve, place a portion of dirty rice on each plate, add a serving of collard greens, and top with a salmon fillet. Garnish with lemon wedges.