Cajun Blackened Salmon with Green Rice and Coconut Mango Yoghurt

Steps

1. Start rice Bring a full kettle to the boil. Finely dice onion and grate carrot. Heat a drizzle of oil in a medium pot on medium-high heat. Cook onion, carrot and salt for 2-3 minutes until soft. Add first measure of Cajun spice and cook for about 30 seconds, until fragrant.
2. Add rice, water and a pinch of salt to the pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
3. Prep salmon Pat salmon dry and remove any pin bones. Cut into 2-3 pieces. Season and drizzle with a little oil. Coat in second measure of Cajun spice and set aside to marinate.
4. Finish rice Finely dice broccolini, thinly slice beans and place in a heat-proof bowl with a pinch of salt. Cover with boiling water and set aside to steam, covered, for about 6 minutes, until bright green and tender. Fold greens through cooked rice along with vinegar and fish sauce just before serving. Season to taste and set aside.
5. Cook salmon When rice has 6 minutes steam time remaining, cook salmon. Heat a dry frypan on medium heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook a further 2 minutes for medium, or until cooked to your liking.
6. To serve Stir coconut yoghurt, spoon onto plates and smooth out into a circle. Top with green rice and Cajun salmon. Sprinkle over coriander