BBQ Atlantic Salmon with Mango Salsa & Cajun Rice
- 45 minutes
- 4 people
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
- Cook the Donegal Catch BBQ Salmon according to the packet instructions.
- 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.
- 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.
- Serve the salmon with the Cajun rice, mango salsa and some rocket leaves.
