Cajun Salmon

Directions

1. Preheat the oven to 400°F.

For the Cajun seasoning

1. Mix the ingredients in a small bowl.

2. Pat each salmon fillet dry with kitchen paper and then sprinkle with the seasoning on all sides. Leave to marinate while you prepare the broccoli and dirty rice.

For the broccoli and dirty rice

1. Line a baking tray with a silicone mat (or spray with oil).

2. Cut the broccoli into bite-sized florets, season with salt and pepper and spread out on the tray.

3. Cook on a high shelf in the oven for 12 minutes or until the broccoli is lightly charred and cooked through. 

4. Meanwhile, for the rice, heat the oil in a large sauté pan over a medium heat. When hot, add the onion and cook for four to five minutes until softened.

5. Add the garlic and cook for two minutes, then add the red pepper and tomato purée and stir well. 

6. Add the oregano, thyme and stock and bring to a simmer.

7. Drain the black eye beans and add to the pan with the cooked rice. Cook for another five minutes.

8. Season well with salt and pepper and stir through the spring onions.

For the salmon

1. Heat a medium non-stick frying pan over a medium heat.

2. Spray the salmon fillets a few times with oil then place in the pan. Cook for two to three minutes on each side or until lightly charred and cooked through.

3. Spoon the rice into four shallow bowls or containers, and add the broccoli and salmon. Serve at once, with lime wedges, or cool then seal and keep in the fridge.

4. Eat within two days, either cold or reheated.