Blackened Cajun Salmon with Seasoned Rice and Fresh Salsa
Serves 4
Ingredients
Blackened Cajun Salmon
4 salmon fillets
Country Range blackened
Cajun seasoning
Seasoned Rice
1 tbsp Country Range extra
virgin olive oil
400g/14oz Country Range long
grain rice
1 onion, finely chopped
2 tsp Country Range minced garlic
1 tbsp Country Range ground cumin
1 tsp Country Range cayenne
1.2 litres/2 pints Country Range
chicken bouillon
400g can black-eye beans, drained
110g/4oz bag of spinach
1 tbsp Country Range parsley
1 tbsp Country Range oregano
50g/2oz Country Range salted butter
Salsa
250g/9oz fresh tomatoes
1 small red onion
1 tsp Country Range crushed chillies
Large handful of fresh coriander
Country Range salt to taste
Juice of 1 lime
Method
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.
Heat oven to 200°C/fan 180°C/Gas 6.
For the seasoned rice
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 and the spinach, butter and herbs. Cover and set aside.
For the salmon
Lightly oil each salmon fillet and generously sprinkle each one with Country Range 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 with chilled fresh salsa.
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