Cajun Blackened Salmon with Black Rice

Ingredients

• 200g Raw farm-raised Atlantic salmon
• 150g Dry black rice
• 30g Raw jalapeno peppers, seeded
• 5g Sriracha chili sauce

Method

1. 1Rinse the black rice under cold water until water runs clear. In a pot, add 1 part rice to 2.5 parts water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until tender. Set aside.
2. 2While rice cooks, prepare the salmon. Pat the 200g salmon fillet dry with paper towels—this is crucial for getting a good crust.
3. 3Make a Cajun spice rub by combining: paprika, cayenne pepper, black pepper, garlic powder, onion powder, thyme, oregano, and salt in a small bowl. Mix well.
4. 4Season both sides of the salmon generously with the Cajun spice blend, pressing the spices into the flesh to create a coating.
5. 5Heat a cast iron skillet or heavy non-stick pan over medium-high heat (around 400°F if using a preheated pan). Spray lightly with cooking spray.
6. 6Once the pan is very hot, carefully place the salmon skin-side up. Sear for 4-5 minutes without moving it—you should hear a strong sizzle. The spices will blacken and form a flavorful crust.
7. 7Flip the salmon and cook for another 3-4 minutes on the flesh side until the internal temperature reaches 145°F (63°C) and the salmon flakes easily with a fork.
8. 8While the salmon finishes, dice the jalapeños and set aside.
9. 9Remove salmon from heat and let rest for 2 minutes.
10. 10Plate the cooked black rice as the base, top with the blackened salmon fillet, and garnish with fresh diced jalapeños and a small drizzle (about 1 tsp) of sriracha for extra Cajun heat.
11. 11Serve immediately while hot. Optional: squeeze fresh lime juice over the top for brightness.