Cajun Salmon with Sweetcorn Rice

Spice-crusted salmon fillets served on fluffy rice studded with sweetcorn, pepper and spring onion.

TIME BREAKDOWN
Prep: 8 min
Cook: 17 min
Total: 25 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 300g long grain rice
  • 4 skinless salmon fillets
  • 1 tbsp Cajun seasoning
  • 2 tbsp vegetable oil
  • 1 red pepper, finely diced
  • 200g tinned sweetcorn, drained
  • 4 spring onions, sliced
  • 1 tbsp butter
  • Juice of 1 lime
  • Lime wedges, to serve
  • Salt and black pepper to taste

Method

  1. Cook the rice in salted boiling water for 10 to 12 minutes, then drain.

  2. Rub the salmon all over with the Cajun seasoning.

  3. Heat 1 tbsp of oil in a large non-stick frying pan over a medium-high heat. Cook the salmon for 4 minutes on each side until crusty and just cooked through.

  4. Meanwhile, heat the remaining oil in a separate pan and fry the pepper for 3 minutes. Add the sweetcorn and cook for 2 minutes.

  5. Stir the vegetables, spring onions, butter and lime juice through the rice and season. Serve with the salmon and lime wedges.