Donegal Catch BBQ Salmon with Mango salsa and rice

BBQ Atlantic Salmon with Mango Salsa & Cajun Rice

The perfect summer dish, serve our oven baked Atlantic BBQ Salmon with mango salsa and some cajun rice. Our BBQ Salmon is pre-marinated to save you time, and can be cooked in under 15 minutes from frozen. It is also a great source of Omega 3.
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Ingredients

4 Donegal Catch BBQ Salmon Fillets

For the Cajun Rice

½ onion, finely diced

½ red pepper, finely diced

½ green pepper, finely diced

1 teaspoon Cajun spice

200 grams rice

400 ml chicken stock

For the mango salsa

1 ripe mango, finely diced

2 spring onions, finely sliced

½ red chilli, finely diced

handful of coriander leaves, chopped

Juice of ½ lime

Salt and pepper

To serve

Rocket leaves

Instructions

  1. Cook the Donegal Catch BBQ Salmon according to the packet instructions.
  2. For the Cajun rice, add the olive oil to a saucepan and fry the chopped onion for 5 minutes until soft. Add the chopped peppers and fry for a further 5 minutes then add the Cajun spice and tomato puree. Stir to combine then add the rice and stir again. Add the chicken stock and a pinch of salt then leave to cook for 10 - 15 minutes until all of the water has evaporated. Turn off the heat, cover with a tea towel and leave to steam for 10 minutes whilst you make the salsa.
  3. In a small bowl, mix together the chopped mango, spring onion, chilli and chopped coriander with a pinch of salt. Squeeze over the lime juice and set aside.
  4. Serve the salmon with the Cajun rice, mango salsa and some rocket leaves.

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