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- 2 salmon fillets (about 6 oz each) - 1 cup jasmine rice, rinsed - 2 cups vegetable broth or water - 2 tablespoons Cajun seasoning - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 red bell pepper, diced - 1 small yellow onion, diced - 3 cloves garlic, minced - 2 tablespoons olive oil - Fresh parsley, chopped Gathering the right ingredients sets the stage for your One-Pan Cajun Salmon & Rice. You need fresh salmon fillets, jasmine rice, and vegetable broth or water for cooking. The Cajun seasoning adds a kick. You can mix in spices like paprika and cayenne for heat. Next, the veggies make this dish colorful. Diced red bell pepper and onion bring sweetness. Minced garlic adds depth to the flavor. Olive oil helps sauté these ingredients, making them soft and fragrant. If you want a finishing touch, sprinkle fresh parsley on top. This adds a pop of color and freshness. With these ingredients, your dish will be full of flavor and nutrition. - Rinsing the jasmine rice: Start by rinsing the jasmine rice under cold water. Keep rinsing until the water runs clear. This step removes extra starch and helps the rice cook well. - Seasoning the salmon fillets: Rub both salmon fillets with olive oil. Use your hands to coat them well. Sprinkle the Cajun seasoning, paprika, cayenne, salt, and pepper evenly on both sides. This gives the salmon a bold, spicy flavor. - Sautéing aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper. Sauté these for about 4-5 minutes. They should become soft and fragrant. Then add the minced garlic and cook for another minute. This step builds a flavor base for your dish. - Toasting the rice: Next, add the rinsed jasmine rice to the skillet. Stir it well to coat the rice in the oil and spices. Toast the rice for 1-2 minutes. This adds an extra layer of flavor to the final dish. - Combining broth and rice: Pour in the vegetable broth or water. Stir to mix everything together. Bring the mixture to a boil, then lower the heat. Cover the pan and let it simmer for 15 minutes. This allows the rice to absorb the broth and flavors. - Placing salmon in the pan: After 15 minutes, lift the lid and make two small wells in the rice. Place the seasoned salmon fillets, skin-side down, into the wells. Cover the pan again and cook for 8-10 minutes. The salmon should flake easily with a fork when it is done. Adjusting seasoning levels: Start with the Cajun seasoning. I love using two tablespoons. If you want more heat, add extra cayenne. Taste the salmon before cooking. Adjust salt and pepper too. This gives you control over the spice level. Tips for flaking salmon: Once cooked, let the salmon rest for a minute. Use a fork to gently pull apart the salmon. Flake it into big chunks. This adds texture to your dish. You want to keep the salmon juicy and tender. Best type of skillet to use: A deep skillet works well for this dish. It holds the rice and salmon perfectly. A non-stick surface helps prevent sticking. This makes serving easier and clean-up quicker. Choose one that heats evenly. Temperature control while cooking: Start with medium heat when sautéing. This softens your veggies without burning them. When simmering, switch to low heat. This helps the rice cook slowly and absorb flavors. Always keep an eye on it. Utilizing additional spices: You can add more spices for depth. Try adding thyme or oregano for a fresh taste. A squeeze of lemon at the end brightens the dish. This small step makes a big difference in flavor. Pairing with side dishes: Serve this dish with a fresh salad. A crunchy side balances the meal. Garlic bread also pairs well for a hearty touch. Consider a light wine too. It complements the spices nicely. {{image_2}} You can swap the salmon for chicken or shrimp. Chicken thighs or breasts work well. Season them just like the salmon. Cook them until they reach a safe temperature. Shrimp cooks quickly and adds a nice touch. Use medium heat and add them after the rice simmers for about 10 minutes. For a vegetarian option, try using chickpeas or tofu. Both options soak up the Cajun flavors well. You can season them in the same way, then add them to the rice. This adds protein and keeps the dish hearty and satisfying. If you want a different base, try quinoa or couscous. Both cook fast and are full of nutrients. Quinoa gives a nice nutty flavor and extra protein. Rinse it before adding to your dish, just like the rice. Couscous is another great choice. It cooks in just a few minutes. Just pour hot broth over it and let it sit. For a whole grain option, use brown rice. It has more fiber and a chewy texture. Just remember, brown rice takes longer to cook, so adjust your time. To switch up the flavor, think about adding citrus. A squeeze of lemon or lime brightens up the dish. You can also add zest for a stronger taste. Different herbs and spices can change the game too. Try fresh thyme or oregano for a new twist. Paprika adds a sweet-smoky flavor. Experiment with what you have on hand. Each change can make the dish feel fresh and exciting! To keep your Cajun salmon and rice fresh, follow these steps: - Allow the dish to cool completely. - Store it in an airtight container. - Place it in the fridge. If you want to freeze leftovers, here’s how: - Use freezer-safe bags or containers. - Remove as much air as possible. - Label with the date before freezing. When it’s time to enjoy leftovers, use these methods: - Microwave: Place on a microwave-safe plate. Heat for 1-2 minutes. - Stovetop: Add a splash of broth to a pan. Heat on low until warm. To keep flavors intact, consider these tips: - Cover when reheating to retain moisture. - Stir occasionally to heat evenly. For best quality, know how long to store: - In the fridge, it lasts about 3 days. - In the freezer, it can stay good for 2-3 months. To check if the salmon is done, look for a few signs. The color should turn from bright pink to a pale, opaque shade. The salmon should also flake easily with a fork. - Cook salmon until it reaches an internal temperature of 145°F (63°C). - The flesh should be firm, not mushy. Perfect salmon has a moist texture and is not dry. If it looks and feels right, it’s ready to eat! Yes, you can prepare this dish ahead of time. To meal prep, cook the salmon and rice as usual. Allow it to cool, then store it properly. - Place leftovers in airtight containers. - Keep in the fridge for up to three days. For best results, reheat gently in a skillet or microwave. This keeps the flavors fresh and ensures the salmon stays moist. This dish pairs well with several tasty sides. Here are some ideas: - Steamed broccoli or green beans add color and crunch. - A fresh salad with lemon vinaigrette complements the spicy flavors. For drinks, consider serving this meal with a crisp white wine or sparkling water. Both will balance the rich taste of the salmon and rice nicely. In this blog post, we explored how to make delicious Cajun salmon with jasmine rice. You learned about the key ingredients, the step-by-step cooking process, and tips for perfecting your dish. I shared various protein and rice options to mix things up, along with storage tips for leftovers. Enjoy creating this meal for yourself or loved ones. Cooking can be fun and flavorful. Your kitchen adventures will only improve with practice. Try adding your own twist!

One-Pan Cajun Salmon & Rice

Savor the flavors of Cajun Spiced Salmon & Rice Delight with this easy recipe! Perfect for busy weeknights, this dish features succulent salmon fillets seasoned to perfection and served on a bed of fragrant jasmine rice mixed with vibrant vegetables. With just a few simple steps, you can create a meal that's both delicious and satisfying. Click through to explore this flavorful recipe and impress your dinner guests tonight!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1 cup jasmine rice, rinsed

2 cups vegetable broth or water

1 red bell pepper, diced

1 small yellow onion, diced

3 cloves garlic, minced

2 tablespoons Cajun seasoning

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Ingredients: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

    Season the Salmon: Rub the salmon fillets with olive oil and sprinkle with Cajun seasoning, paprika, cayenne, salt, and pepper evenly on both sides.

      Sauté Aromatics: In a large, deep skillet or frying pan, heat the remaining olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

        Cook the Rice: To the sautéed vegetables, add the rinsed jasmine rice, stirring to coat it in the oil and spices. Cook for about 1-2 minutes, allowing the rice to lightly toast.

          Add Broth and Simmer: Pour in the vegetable broth (or water) and stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 15 minutes.

            Add Salmon Fillets: After 15 minutes, uncover the pan and create two small wells in the rice. Place the seasoned salmon fillets skin-side down into the wells. Cover the pan again and continue to cook for another 8-10 minutes until the salmon flakes easily with a fork and the rice is tender.

              Final Touches: Once cooked, carefully flake the salmon into the rice if desired and mix gently. Taste and adjust seasoning if necessary.

                Serve: Garnish with freshly chopped parsley before serving.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 2