Cajun-Style Blackened Salmon with Turmeric and Mango Coconut Yoghurt

Steps

1. Preheat BBQ grill or hot plate to medium-high if using. Heat a drizzle of oil in a small pot on medium heat. Add rice and first measure of Cajun seasoning and cook for about 30 seconds until fragrant. Add water and a pinch of salt and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes.
2. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. While rice cooks, thinly slice spring onions and beans. Finely dice capsicum and set all aside together in a medium bowl.
3. Pat salmon dry with paper towels and remove any remaining pin bones. Cut into 2-3 pieces. Drizzle with a little oil and sprinkle over second measure of Cajun seasoning and rub into flesh. Heat a drizzle of oil in a medium fry-pan on medium heat.
4. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for 1-2 minutes on each fleshy side for medium-rare, or until cooked to your liking. Set aside to rest.
5. When rice has cooked, fluff up grains with a fork and tip into bowl with spring onions, beans, capsicum and add lime zest and juice and vinegar. Toss lightly with a drizzle of oil and season to taste.
6. To serve, divide turmeric mango yoghurt and spread onto plates. Top with green rice salad and Cajun-style blackened salmon. Sprinkle over freshly snipped aphelia and squeeze over lime wedge.