Cajun Salmon with Wild Rice

Tender salmon coated in Shemin’s rich and zingy Cajun Spice Blend mixed with honey, served with fresh pomegranate, red pepper, avocado and healthy brown rice. Totally yum, takes only 20 minutes to make and is packed full of goodness.


  • 2 tbsp Shemin’s Cajun Spice Blend
  • 2 tbsp Runny honey
  • 3 tbsp Water
  • 2 fillets Salmon or trout
  • 1 tbsp White wine vinegar
  • 1 small ripe Avocado, diced
  • 1 Red pepper, diced
  • 25g Toasted pine nuts
  • 50g Pomegranate seeds
  • 250g Pack ready made brown rice with quinoa (available in supermarkets)


  1. Heat the oven to 200 C, gas mark 6
  2. To make the sauce, mix Shemin’s Cajun Spice Blend with the honey and water. Place the salmon in an oven proof dish and cover with the sauce. Place in the oven for 20 mins or until the fish is cooked.
  3. Cook the rice according to the instructions (usually about 2 mins in the microwave) and mix with the red pepper, avocado, pine nuts and pomegranate seeds.
  4. When the fish is done, remove the skin and flake into the rice. Mix the white wine vinegar into the salmon juices and pour over the fish. Toss well and season to taste.
Serves 2

Products used in this recipe


  1. sara squire

    Beautiful dish, really super easy to do and has amazing flavours. Big hit with teenagers and husband!

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