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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • mixed rice, enough for two
  • 2 salmon fillets
  • 1 tbsp mixed Cajun spices
  • 2 Romano peppers (one red, one yellow), roughly chppped
  • 4 medium tomatoes, mixed colours, roughly chopped
  • 1 onion, finely sliced
  • a pinch of dried oregano and pinch of dried thyme
  • ½ can of chopped tomatoes, pureed
  • 150 ml fish stock
  • 1 tsp garlic paste
  • a few lime wedges
Cajun Spiced Salmon with Wild Rice
Classic Cajun style spicy fish with mixed vegetable rice!
Cajun Spiced Salmon with Wild Rice Cajun Spiced Salmon with Wild Rice

Just the smell of Cajun spices takes me back to that distinct cuisine of the deep south and in particular (for me) New Orleans! Salmon charred in those delicious spices! Served with a lovely mix of red, camargue and wild rice with Romano peppers and heritage tomatoes! So delicious!

  1. Start with the rice, following the instructions on the pack for quantities and cooking times (reducing the cooking time down by five minutes). Drain well and in the meantime, brush your salmon fillets with olive oil and cover liberally with the spice mix
  2. Then heat a good glug of olive oil in a wide bottomed pan and when it's hot, add in the peppers, fresh tomatoes, onion and dried herbs. Stir fry over a moderate heat for a few minutes before adding in the pureed tomatoes, stock and garlic paste. Season well, bring to a simmer and cook for a further ten minutes
  3. Finally, pan fry the salmon for about five minutes over a moderate to hot heat, turning over, until its nicely charred on both sides and just cooked through. Divide the rice between two bowls, along with the lime wedges and serve with the salmon on top
Cajun Spiced Salmon with Wild Rice
Classic Cajun style spicy fish with mixed vegetable rice!
Cajun Spiced Salmon with Wild Rice Cajun Spiced Salmon with Wild Rice

Just the smell of Cajun spices takes me back to that distinct cuisine of the deep south and in particular (for me) New Orleans! Salmon charred in those delicious spices! Served with a lovely mix of red, camargue and wild rice with Romano peppers and heritage tomatoes! So delicious!

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • mixed rice, enough for two
  • 2 salmon fillets
  • 1 tbsp mixed Cajun spices
  • 2 Romano peppers (one red, one yellow), roughly chppped
  • 4 medium tomatoes, mixed colours, roughly chopped
  • 1 onion, finely sliced
  • a pinch of dried oregano and pinch of dried thyme
  • ½ can of chopped tomatoes, pureed
  • 150 ml fish stock
  • 1 tsp garlic paste
  • a few lime wedges
  1. Start with the rice, following the instructions on the pack for quantities and cooking times (reducing the cooking time down by five minutes). Drain well and in the meantime, brush your salmon fillets with olive oil and cover liberally with the spice mix
  2. Then heat a good glug of olive oil in a wide bottomed pan and when it's hot, add in the peppers, fresh tomatoes, onion and dried herbs. Stir fry over a moderate heat for a few minutes before adding in the pureed tomatoes, stock and garlic paste. Season well, bring to a simmer and cook for a further ten minutes
  3. Finally, pan fry the salmon for about five minutes over a moderate to hot heat, turning over, until its nicely charred on both sides and just cooked through. Divide the rice between two bowls, along with the lime wedges and serve with the salmon on top