Cajun salmon with corn on the cob and pepper rice

A smoky Cajun spice rub turns simple salmon fillets into a bold Southern-style plate, with buttery corn and colourful rice.

Ingredients

• 4 Salmon fillets
• 5 g Smoked paprika
• 2 g Dried oregano
• 2 g Dried thyme
• 2 g Ground cumin
• 2 g Chilli powder
• 5 g Soft brown sugar
• 3 g Salt
• 15 ml Olive oil
• 300 g Basmati rice, rinsed
• 1 Peppers, finely diced
• 3 Spring onions, sliced
• 4 Corn on the cob
• 20 g Butter
• 1 Limes, wedges
• 150 g Soured cream

Method

1. Cook the rice with the diced pepper, 450ml water and a pinch of salt in a covered pan on the lowest heat until the water has gone. Stir in the spring onions.
2. Heat the oven to 220°C (200°C fan). Mix the rub ingredients with the salt. Brush the salmon with oil and press the rub over the top.
3. Roast the salmon on a lined tray until just cooked through.
4. Meanwhile boil the corn for 6 to 8 minutes, drain and brush with butter.
5. Serve the salmon with the rice, corn, lime wedges and soured cream.