Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. To make the Cajun butter, mash all the ingredients together in a bowl and then set aside at room temperature.
2. Heat a deep cast-iron or ovenproof frying pan on a medium heat. Add the oil and sauté the onion, celery and pepper for 6-8 minutes until softened. If you don’t have a suitable pan, use a regular frying pan for this stage and put a baking dish in the oven to preheat for oven-baking the rice.
3. Add 3 tablespoons of the Cajun butter to the frying pan, then add the rice and stir-fry for a few minutes until evenly coated.
4. Add the stock, bay leaf and one long strip of peel from the lemon and bring up to a simmer (tip into the preheated dish now if your pan isn’t ovenproof). Cover tightly with a lid or foil and cook in the oven for 35 minutes or until tender. Remove the pan or dish from the oven and set aside, covered, for at least 10 minutes to steam.
5. Preheat the grill to high. Season both sides of the salmon then place it flesh-side down on a lined baking tray with a lip, and grill for 5 minutes until the skin is crisp. Carefully turn the fish over and smear the remaining Cajun butter over the flesh side of the salmon. Squeeze over a splash of lemon juice (cut the remaining lemon into wedges for serving) and grill the salmon for another 5-7 minutes or until just cooked and flaking. Scatter over the parsley and serve with the rice and lemon wedges.
   Make it Gluten-Free

   *Check your stock and Cajun seasoning are gluten-free, if required.