Cajun Baked Salmon Rice (Printable Version)
# What You'll Need:
→ Salmon
01 -
6 oz salmon fillets
→ Cajun Rice
02 -
1 tablespoon olive oil
03 -
1 jalapeno pepper, chopped
04 -
1 yellow onion, chopped
05 -
1 celery stalk, chopped
06 -
3 garlic cloves, minced
07 -
1 cup long grain rice
08 -
2 cups chicken stock
09 -
1/2 cup tomato sauce
10 -
1 teaspoon Cajun seasoning
11 -
1/2 teaspoon garlic powder
12 -
1/4 teaspoon cayenne powder
13 -
Salt and pepper, to taste
14 -
Hot sauce, optional
→ Finishing
15 -
Lemon wedges for serving
16 -
Chopped parsley for garnish
# Step-by-Step Directions:
01 -
Heat olive oil in a saucepan over medium heat. Sauté jalapeno, onion, celery, and garlic until softened. Add rice and stir to coat. Pour in chicken stock, tomato sauce, and spices. Season with salt and pepper. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes until rice is cooked and liquid absorbed.
02 -
Preheat oven to 425°F (220°C). Pat salmon fillets dry and season generously with Cajun seasoning, garlic powder, cayenne powder, salt, and pepper.
03 -
Place salmon on a baking sheet lined with parchment or foil. Bake for 4-6 minutes per inch of thickness until salmon is just cooked through and slightly pink in the center.
04 -
Spoon Cajun rice onto plates, top with baked salmon fillets. Garnish with chopped parsley and a squeeze of fresh lemon juice. Add hot sauce if desired.
# Helpful Notes:
01 -
To keep salmon moist, avoid overbaking and check for slight translucency in the center.
02 -
Simultaneously cooking rice and baking salmon reduces overall meal preparation time.