Ingredients
4 salmon fillets
Cajun seasoning
1 tbsp extra virgin olive oil
400g/14oz long-grain rice
1 onion, finely chopped
2 tsp minced garlic
1 tbsp ground cumin
1 tsp cayenne
1.2 litres/ 2 pints chicken bouillon
400g can black-eye beans, drained
110g/4oz bag of spinach
1 tbsp parsley
1 tbsp oregano
50g/2oz salted butter
SALSA
250g/9oz fresh tomatoes
1 red onion, small
1 tsp crushed chillies
Large handful fresh coriander
Salt to taste
1 lime, juiced
Method
-
Finely chop the fresh tomatoes and red onion
-
Finely chop the fresh coriander and add to the tomato and onion. Add the crushed chillies and lime juice. Mix well and set aside in the fridge
- Heat oven to 200°C/fan 180°C/Gas 6
- Heat the oil in a frying pan and fry the onion with the minced garlic until soft. Add the cumin, cayenne, 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, spinach, butter and herbs. Cover and set aside
- 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 the salmon on a bed of warm rice and chilled fresh salsa
