b'Blackened Salmonwith Dirty Rice80ml extra virgin olive oil Combine 2 tbsp oil, 2 tsp salt flakes, half the Cajun spices, sugar, and smoked paprika. Coat the salmon 2 tsp brown sugar with the mixture and set aside for at least 10 minutes.2 tsp smoked paprika To cook the dirty rice, heat 40ml oil in a heavy based 1 1/ 2tbsp Cajun spices pan (medium heat). Add the sliced chorizo and cook for 3 minutes or until golden, remove with a slotted Salt flakes spoon as set aside. Add the onion and corn to the pan juices and cook for approximately 5 minutes 800g salmon (skin anduntil soft. Add half the Cajun spices and cook for 1 bones removed) minute, then add the rice and cook for 2 minutes stirring so coated well. Add the bay leaves and 3 1 lemon, halved cups (750ml) water, bring to the boil, cover, turn to low and simmer for 12 minutes. Check the water 250g chorizo sausage,after 8 to 10 minutes and add a bit more if needed. sliced thinly Remove from the heat, leave covered and stand for 1 large onion, thinly sliced 10 minutes to steam. Add the chorizo and half the herbs and fluff the rice with a fork. 2 sweetcorn cobs, kernelsWhile the rice is cooking heat a large frying pan removed (medium-high heat). Cook the salmon for 4 minutes 2 bay leaves on one side, turnover, and cook for 2 minutes on the other side for medium rare. Or cook for longer if 2 cups long grain rice preferred. In the same pan, place the lemon halves cut side down and cook for 1 minute until charred. 1 cup mixed flat leafThen set all aside.parsley and mint, coarsely chopped For the salsa, mix the tomatoes, black beans, juice from half the lemon, and remaining herbs in a bowl. 200g grape tomatoes,Season to taste.halved length ways120g tin black beans Place the rice on a platter, top with the salmon, scatter with the salsa, herbs and shallots, chilli (if 2 long green shallots finelyusing) and juice from the other half of the lemon.chopped Now, all that is left is to eat and enjoy.Green chillito serve (optional)137'