CAJUN DIRTY RICE W/ BLACKENED SALMON

July 26, 2019 / Hayden Quinn

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

¼ cup (60ml) olive oil

2 tsp brown sugar

2 tsp smoked paprika

1½ tbs Cajun spice mix

800g piece salmon, skin removed, pin-bones removed

1 lemon, halved

2 chorizos (about 250g), thinly sliced

1 large onion, finely chopped

2 cobs sweetcorn, husks removed, kernels sliced off with a sharp knife

2 bay leaves

2 cups (360g) long-grain rice

1 cup flat-leaf parsley, coarsely chopped, plus extra to serve

1 cup mint, coarsely chopped, plus extra to serve

150g grape tomatoes

120g can black beans, drained and rinsed

2 spring onions, finely chopped, plus extra to serve

Green chilli (optional), to serve

PUTTING IT ALL TOGETHER:

Combine 2 tbs oil, sugar, smoked paprika, half the spice mix and 2 tsp salt flakes on a large plate. Add salmon and turn to coat all over. Set aside for 10 minutes. Heat a large frying pan to medium-high heat and cook salmon for 4 minutes or until charred, then turn and cook 2 minutes more for mediumrare or until cooked to your liking. In the same pan cook lemon halves cut-side down for 1 minute or until charred. Set aside.

For dirty rice, heat remaining 1 tbs oil in a heavy-based saucepan over medium heat. Add chorizo and fry for 3 minutes or until browned on both sides. With a slotted spoon, transfer to a plate. In same pan, fry onion and corn kernels in cooking juices for 5 minutes or until softened. Add remaining Cajun spice and cook for a minute. Add rice, stir well to coat in onion mixture, and cook for a further 1-2 minutes until lightly toasted. Add bay leaves and 3 cups (750ml) water, bring to the boil, then reduce to low, cover and cook for 12 minutes. Remove from heat and, without uncovering, leave to steam for 10 minutes. Uncover, fluff up with a fork and fold in chorizo and half the herbs.

Meanwhile, for a salsa, mix tomatoes, black beans, spring onion, remaining herbs and juice from half the charred lemon in a bowl and season.

Place rice on a platter, top with salmon, scatter with salsa, chilli and extra herbs and squeeze remaining charred lemon over.