Cajun Salmon with Herby Rice

Name: Cajun Salmon with Herby Rice and Creamy Cucumber Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 150 Grams of Basmati rice; 2 Grams of Cumin seeds; 1 Piece of Vegetable stock cube; 0 Tsp of Salt; 300 ML of Water; 30 Grams of Sun dried tomatoes; 15 Grams of Fresh parsley; 10 Grams of Fresh mint; 1 Piece of Lemon; 350 Grams of Skin-on salmon fillet; 6 Grams of Cajun spice; 0 Tsp of Salt; 1 Tbsp of Olive oil; 1 Piece of Cucumber; 15 Grams of Fresh dill; 170 Grams of Natural yogurt; 0 Tsp of Salt; 1 Tsp of Black pepper

and Creamy Cucumber Salad

A simple salmon supper that is packed with flavour, colour and is nutrient dense.

107 Reviews

Cals 773 · Prot 48 · Carbs 96 · Fat 29

Family Friendly

30 min

Cajun Salmon with Herby Rice and Creamy Cucumber Salad

A simple salmon supper that is packed with flavour, colour and is nutrient dense.

107 Reviews

Cals 773 · Prot 48 · Carbs 96 · Fat 29

Family Friendly

Ingredients

Herby rice

Basmati rice

150 Grams

Cumin seeds

2 Grams

Vegetable stock cube 15*

1 Piece

Salt

0.3 Tsp

Water

300 ML

Sun dried tomatoes

30 Grams

Fresh parsley

15 Grams

Fresh mint

10 Grams

Lemon

1 Piece

Salmon

Skin-on salmon fillet 6*

350 Grams

Cajun spice

6 Grams

Salt

0.3 Tsp

Olive oil

0.5 Tbsp

Salad

Cucumber

1 Piece

Fresh dill

15 Grams

Natural yogurt 4*

170 Grams

Salt

0.3 Tsp

Black pepper

0.5 Tsp

Allergens

*15 Celery, *6 Fish, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3235 / 773
Fats (g)	29.4
of which saturated (g)	6.7
Carbohydrates (g)	96
of which sugars (g)	14.3
Fibers (g)	6.8
Proteins (g)	47.8
Salt (g)	0.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil rice

Rinse the rice in a sieve and drain.
In a small pot with a lid, toast the cumin seeds over medium heat for 30 sec until fragrant.
Add rice, 0.5 stock cube, a pinch of salt and the measured water to the same pot and bring to a boil over high heat.
Lower heat, cover and cook for 12-14 min until the water is absorbed and the rice is cooked.
Remove pot from the heat and keep covered until serving.

2 Prep

Meanwhile, thinly slice the cucumber and roughly chop the sun dried tomatoes, dill, parsley and mint.
Zest the lemon.

3 Fry salmon

Cut the salmon into equal portions.
Sprinkle with cajun spice (spicy!) and a pinch of salt, evenly coating top and bottom of the portion.
Heat a pan over a medium-high heat with a drizzle of oil.
Fry the salmon skin-side down and cook for 3-4 min.
Flip and cook for 3-4 min further or until cooked through.

Tip! Salmon can also be baked in a preheated oven at 200°C/180°C fan for 10-12 min until the salmon is cooked through.

4 Finish the rice

Once the rice is cooked, stir through the sun dried tomatoes, parsley, half the mint, half the lemon zest and a pinch of salt.
Cover and set aside.

Tip! The mint may darken in the heat of the rice. If undesired, add just before serving.

5 Prepare salad

Combine the cucumber, dill, yogurt, reserved mint and lemon zest in a bowl and add a pinch of salt and pepper.

6 Serve

Divide the herby rice between the plates, top with a portion of salmon and add a spoonful of the cucumber salad.
Cut the lemon into wedges and finish with a squeeze of lemon over each plate.
Serve immediately.