Neven Maguire's Cajun Salmon with Coconut Rice & Mango Slaw

INGREDIENTS

• 3 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil
• 1 Bunch Spring Onions, finely chopped
• 200g Simply Better Organic Basmati Rice, rinsed
• 200ml Simply Better Organic Coconut Milk
• 2 Packs Simply Better Irish Organic Salmon Darnes
• 2 Tsp Simply Better Expertly Blended Cajun Seasoning
• 1 Pack Simply Better Fresh Cavolo Nero, thinly sliced
• ¼ Red Cabbage, thinly sliced
• 1 Pack Simply Better Baby Carrots, julienned
• 1 Red Onion, thinly sliced
• 1 Simply Better Tree Ripened Mango, diced
• Juice of 1 Lime
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper

METHOD

1. Heat 1 tbsp of the oil in a heavy-based pan over a low heat and gently soften the spring onions for a minute or two. Stir in the rice and cook, stirring for another minute.
2. Tip in the coconut milk with 200ml of water. Bring to a gentle simmer, stirring then cover and cook for 10 minutes. Remove from the heat and leave for another 10 minutes to finish cooking.
3. Meanwhile, heat a large non-stick frying pan. Rub the salmon flesh with the Cajun seasoning. Add 1 tbsp of the oil to the pan and then add the salmon, flesh side up. Cook for 4–5 minutes until the skin is crispy, then flip over and cook for another 2–3 minutes until just cooked through and tender.
4. Put the cavolo nero into a bowl and massage with the rest of the oil and plenty of seasoning. Then fold in the red cabbage, carrots and red onion. Gently stir in the mango with the lime juice.
5. Fluff up the coconut rice with a fork and arrange on plates with the Cajun salmon and mango slaw to serve and enjoy.