Blackened Cajun Salmon with Seasoned Rice and Fresh Salsa
Cooking Time
Portions
4
Ingredients
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g salmon fillets Country Range Blackened Cajun Seasoning Seasoned Rice
tbsp Country Range Extra Virgin Olive Oil
g onion, finely chopped
tbsp Country Range Minced Garlic
tbsp Country Range Ground Cumin
tbsp Country Range Cayenne Pepper
g Country Range Long Grain Rice
g pints Country Range Chicken Bouillon (paste/mix)
g black eye beans, drained
g spinach
g Country Range Butter
tbsp Country Range Dried Parsley
tbsp Country Range Dried Oregano Salsa
g fresh tomatoes
g small red onion
handful large handful fresh coriander
tsp Country Range Crushed Chillies
g lime (juice only) salt to taste
1
Step 1
For the salsa, finely chop the fresh tomatoes and red onion. Finely chop the fresh coriander and add with the other ingredients to the tomato and onion. Mix well and set aside in the fridge.
2
Step 2
For the seasoned rice, heat the oil in a frying pan and fry the onion with the minced garlic until soft. Add the cayenne pepper, rice and stock and bring to the boil. Cover and cook until the rice is tender and the liquid is absorbed. Stir in the beans
3
Step 3
For the salmon, pre-heat oven to 200°C/400°F/Gas Mark 6. Lightly oil each salmon fillet and generously sprinkle each one with blackened Cajun seasoning. Place in a foil parcel and bake for 15-18 minutes depending on the size of the fillets. Serve on a bed or rice with the chilled fresh salsa.
Ingredients
4 g salmon fillets Country Range Blackened Cajun Seasoning Seasoned Rice
1 tbsp Country Range Extra Virgin Olive Oil
1 g onion, finely chopped
2 tbsp Country Range Minced Garlic
1 tbsp Country Range Ground Cumin
1 tbsp Country Range Cayenne Pepper
400 g Country Range Long Grain Rice
2 g pints Country Range Chicken Bouillon (paste/mix)