Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Mild Cajun-style salmon with sweetcorn rice, tomato cucumber salsa, lime, and coriander for a colourful dinner.
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Ingredients
saucepan, large non-stick frying pan, sieve, knife, chopping board, mixing bowls, zester
Method
Halve the cherry tomatoes, dice the cucumber, deseed and dice the red pepper, finely slice the spring onions, chop the coriander leaves and stalks separately, and zest the lime. Mix the tomatoes, cucumber, half the pepper, half the spring onions, coriander leaves, lime zest, and a squeeze of lime juice with a pinch of salt.
Rinse the basmati rice until the water runs mostly clear. Put it in a saucepan with 420ml water and a pinch of salt, bring to a simmer, cover, and cook over a low heat for 10 to 12 minutes until absorbed. Leave covered for 5 minutes.
Mix the smoked paprika, ground cumin, dried oregano, black pepper, and a pinch of salt in a bowl. Rub the salmon fillets with 1 tablespoon olive oil, then coat the top and sides with the spice mix.
Heat the remaining 1 tablespoon olive oil in a large non-stick frying pan over a medium heat. Cook the salmon for 3 to 4 minutes on each side, starting skin-side down if it has skin, until the fish flakes easily and the spice crust is golden.
Drain the sweetcorn. Fluff the rice, then fold through the sweetcorn, remaining red pepper, spring onions, coriander stalks, and a squeeze of lime juice. Taste and add a little more black pepper if needed.
Divide the sweetcorn rice between bowls. Top each with a salmon fillet, tomato cucumber salsa, and any remaining lime wedges.
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