Blackened Salmon with Rice Pilaf
INGREDIENTS For the rice pilaf 1 tbsp canola oil cup celery, finely diced cup onion, finely diced cup green peppers, diced 2 cloves garlic, minced 1 cup jasmine rice, washed 1 cups water 1 tsp paprika A pinch of salt A pinch of white pepper For the salmon 4 skinned salmon fillets, 100g each 3 tbsp cajun seasoning* 2 tsp canola oil DIRECTIONS 1 Heat the oil for the pilaf in a pan over medium heat. Saute the celery, onions, green peppers and garlic for 1min, until soft. 2 Put the sauteed vegetables, rice and water in a rice cooker. Add the paprika, salt and pepper. Leave to cook. 3 Lightly dust the salmon with the cajun seasoning. 4 Heat the oil for the salmon in a pan over medium heat. Place the salmon fillets, 1.5cm apart, top-side down in the pan. 5 Flip the salmon after 1 min, or when it turns brown on the cooked side. Cook for another 1 min. 6 Turn off the heat and rest the salmon in the pan for 2min. 7 Scoop the rice pilaf onto a plate and place the salmon on top to serve.
*Available in supermarkets.