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.
Print Recipe


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


  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.

You may also like