Cajun-Spiced Salmonwith Jasmine Rice

Season the salmon: pat the fillets dry, combine black pepper, chili flakes, garlic powder, onion powder, garlic & herb seasoning, paprika, and salt; add olive oil to form a paste and rub over the fillets, reserving some of the seasoning mixture for the rice.

Heat a little olive oil in a skillet over medium heat and cook the salmon for 4–6 minutes per side, until the exterior is golden and the internal temperature reaches 145°F (145°F).

Alternatively, preheat the oven or air‑fryer to 400°F (400°F) and bake or air‑fry the salmon for 10–15 minutes, until cooked through.

While the salmon cooks, heat olive oil in a pot over medium heat, sauté the chopped onion for 2–3 minutes, then add the minced garlic and cook for about 30 seconds until fragrant.

Stir in the reserved salmon seasoning mixture and parsley flakes, mixing well.

Add the sweet corn and rinsed jasmine rice, stir for 1–2 minutes to coat the grains, then pour in the chicken stock (or water) and adjust salt or additional seasoning as needed.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 12–15 minutes until the liquid is absorbed and the rice is tender.

Turn off the heat, keep the pot covered, and let the rice rest for 5–10 minutes; finally, fluff the rice gently with a fork before serving.