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Dinner recipe

Cajun Salmon Sweetcorn Rice with Tomato Salsa

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Mild Cajun-style salmon with sweetcorn rice, tomato cucumber salsa, lime, and coriander for a colourful dinner.

Start planningStart cookingIngredients
55 min685 kcal4 base servingsDinnerPescatarianRice Bowls
ContainsFish
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: salmon fillets, basmati rice, sweetcorn, lime

Dietary fit: Pescatarian, Gluten-free, Dairy-free

Serving tip: Cool rice rapidly in shallow portions and refrigerate ideally within 1hour at 0–5°C; use within 24hours. Cool topping within 1–2hours and keep chilled. Reheat once only until steaming hot throughout. Keep any cold salsa separate and chilled.

Cajun Salmon Sweetcorn Rice with Tomato Salsa plated and ready to serve.

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Ingredients

What you need

  • 4 salmon fillets
  • 280g basmati rice
  • 260g sweetcorn
  • 250g cherry tomatoes
  • 300g cucumber
  • 150g red pepper
  • 60g spring onions
  • 1 lime
  • 15g fresh coriander
  • 30ml olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 560ml water

You'll also need

35 × 25cm baking tray, 3l lidded rice saucepan, 28cm 3l nonstick pan, clean food thermometer, scales and measuring jug, knife and board, salsa bowl, zester

Method

Step by step

Up to 8 clear steps
  1. Cajun Salmon Sweetcorn Rice with Tomato Salsa cooking step 1: Prepare the salsa.
    Step 1

    Prepare salsa

    For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep vessel sizes, cut thickness and per-batch times fixed, and allow extra elapsed time. Heat oven to 180°C conventional/160°C fan. Halve tomatoes, dice cucumber and cut pepper into 5mm dice. Slice spring onions, chop coriander stalks and leaves separately. Measure 2g lime zest and 30ml juice; cut remaining fruit into wedges. Mix tomatoes, cucumber, half pepper, half spring onions, all coriander leaves, all zest and 15ml lime juice in a bowl.

  2. Cajun Salmon Sweetcorn Rice with Tomato Salsa cooking step 2: Cook the rice.
    Step 2

    Cook rice

    Rinse white basmati rice. Put all rice and 560ml water in a 3l saucepan, bring to a simmer, cover and cook on low 10–12 minutes or to the selected packet until tender and absorbed. Rest covered off heat 3 minutes, then fluff.

    12 min
  3. Cajun Salmon Sweetcorn Rice with Tomato Salsa cooking step 3: Season the salmon.
    Step 3

    Season salmon

    Mix all smoked paprika, cumin, oregano and black pepper with 15ml oil. Coat all salmon with the mixture and arrange skin-side down in one layer on a 35 × 25cm tray with space between fillets. Wash hands and utensils after raw fish.

  4. Cajun Salmon Sweetcorn Rice with Tomato Salsa cooking step 4: Cook the salmon.
    Step 4

    Bake salmon

    Bake 15–20 minutes until the thickest centres are opaque and flake readily. Check several thick centres reach 75°C for 30 seconds on a clean probe; continue and recheck if needed.

    20 min
  5. Cajun Salmon Sweetcorn Rice with Tomato Salsa cooking step 5: Finish the rice.
    Step 5

    Warm corn and rice

    Meanwhile heat remaining 15ml oil in a 28cm 3l nonstick pan over medium heat. Cook remaining pepper, spring onions and all coriander stalks 5–7 minutes until tender. Add all drained sweetcorn and stir 3 minutes until hot throughout. Fold in all cooked rice and remaining 15ml lime juice and heat gently 2 minutes until hot throughout.

    7 min
  6. Cajun Salmon Sweetcorn Rice with Tomato Salsa cooking step 6: Serve the bowls.
    Step 6

    Serve

    Divide all sweetcorn rice and salsa equally between bowls and top each serving with its salmon portion. Serve all remaining lime wedges.