Fresh salmon fillet (Harbour Fish)
Cajun Spice Rub Ingredients:
3 tbsp paprika
1 tbsp salt
2 tbsp garlic powder
1 tbsp cracked black pepper
1 tbsp oregano
½ tbsp cayenne
½ tbsp dry thyme
1 tbsp smoked paprika
Brown Rice Ingredients:
1 ½ cups medium grain brown rice
1 red onion
3 cloves garlic
3 cups vegetable stock
Zest and juice of 1 lemon
1 tbsp finely chopped fresh thyme
1 tsp chilli flakes (optional)
Preheat the oven to 180 degrees.
Prepare the salmon by removing any pin bones. Leave the skin on. Cut in to portion sizes if necessary, depending on the quantity you are cooking.
Make the Cajun spice rub by mixing all of the above spice ingredients together.
Rub a thin layer of the spice mix over the flesh of the salmon and set aside whilst preparing the rice.
To make the rice, finely chop the onion and garlic and gently cook on a low heat with a drizzle of oil until softened.
Add the washed brown rice and then the vegetable stock. Bring to the boil and then reduce to simmer. Cook until the rice is cooked and the liquid is absorbed.
Once the rice is two thirds cooked, place the spice rubbed salmon on a piece of baking parchment on an oven tray and place in the oven to bake for approx. 15-20 minutes (depending on the thickness)
Finish the rice by adding the chopped fresh thyme, juice and zest of the lemon and chilli flakes if using.
Check the seasoning and add salt and pepper to taste.
Once the salmon is cooked serve on the brown rice.
*Store leftover Cajun spice rub in an airtight container. Use it for seasoning meat or vegetables prior to roasting.