RH Amar – French’s & Frank’s

Blackened Cajun Salmon

Serves: 4
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  • 4 salmon fillets
  • Cajun seasoning
  • 1 tbsp extra virgin olive oil
  • 400g/14oz long-grain rice
  • 1 onion, finely chopped
  • 2 tsp minced garlic
  • 1 tbsp ground cumin
  • 1 tsp cayenne
  • 1.2 litres/ 2 pints chicken bouillon
  • 400g can black-eye beans, drained
  • 110g/4oz bag of spinach
  • 1 tbsp parsley
  • 1 tbsp oregano
  • 50g/2oz salted butter
  • 250g/9oz fresh tomatoes
  • 1 red onion, small
  • 1 tsp crushed chillies
  • Large handful fresh coriander
  • Salt to taste
  • 1 lime, juiced


  1. Finely chop the fresh tomatoes and red onion
  2. Finely chop the fresh coriander and add to the tomato and onion. Add the crushed chillies and lime juice. Mix well and set aside in the fridge
  3. Heat oven to 200°C/fan 180°C/Gas 6
  4. Heat the oil in a frying pan and fry the onion with the minced garlic until soft. Add the cumin, cayenne, rice and stock and bring to the boil
  5. Cover and cook until the rice is tender and the liquid is absorbed
  6. Stir in the beans, spinach, butter and herbs. Cover and set aside
  7. Lightly oil each salmon fillet and generously sprinkle each one with blackened Cajun seasoning
  8. Place in a foil parcel and bake for 15 - 18 minutes depending on the size of the fillets
  9. Serve the salmon on a bed of warm rice and chilled fresh salsa
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