4 spring onions, finely slicedPreheat the oven to 200C/180C fan/gas mark 6. For the Cajun seasoning, mix the ingredients together in a small bowl with one tsp of flaky sea salt.Leave to marinate while you prepare the broccoli and dirty rice. Line a baking tray with a silicone mat .
Cut the broccoli into bite-sized florets, season with salt and pepper and spread out on the tray. Cook on a high shelf in the oven for 12 minutes or until the broccoli is lightly charred and cooked through. Meanwhile, for the dirty rice, heat the oil in a large pan over a medium heat. When hot, add the onion and cook for four to five minutes until softened. Add the garlic and cook for two minutes, then add the red pepper and tomato purée and stir well. Add the oregano, thyme and chicken stock and bring to a simmer.Season well with salt and pepper and stir through the spring onions.
Heat a medium non-stick frying pan over a medium heat. Spray the salmon fillets a few times with oil then place in the pan.Spoon the rice into four shallow bowls or containers and add the broccoli and salmon. Serve at once, with lime wedges. Or cool, then seal, and keep in the fridge. Eat within two days, either cold or reheated.Tamarind paste adds a really unique flavour to these chicken skewersTAMARIND paste adds a sweet-and-sour tang to these simple chicken skewers .
You will also need six long wooden skewers – soak them before using, so they don’t burn on the griddle.