Cajun Creole · intermediate
Cajun Blackened Salmon With Halal Beef Dirty Rice
Crisp pan-seared blackened salmon fillets paired with savory rice cooked with ground halal beef, aromatics, and rich Cajun seasonings.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of vegetable oil in a deep skillet over medium heat, add ground halal beef, and cook until browned, breaking it into small bits.
- 02
Add diced yellow onion and green bell pepper to the ground beef and cook for 4 minutes until softened.
- 03
Stir in long grain white rice, 1 tablespoon Cajun seasoning, and halal beef broth; bring to a boil, cover, and simmer on low for 18 minutes until rice is tender.
- 04
Coat salmon fillets generously on both sides with the remaining 1 tablespoon of Cajun seasoning.
- 05
Heat remaining 1 tablespoon oil in a heavy skillet over medium-high heat until hot, then sear salmon for 3 to 4 minutes per side until a dark spice crust forms and fish is cooked through.
- 06
Fluff the dirty rice with a fork, stir in sliced green onions, and serve hot topped with the blackened salmon fillets.
A LITTLE KITCHEN KNOW-HOW
Blackening
Searing spice-crusted fish in a hot skillet with oil to quickly form a dark, fragrant spice crust while keeping the flesh juicy.
Notes from the kitchen
- Ensure the skillet is properly heated before adding salmon to get a crisp crust without overcooking the interior.
- Let the cooked rice rest covered off heat for 5 minutes before fluffing for separate, fluffy grains.
- Original home-cooking adaptation inspired by Cajun Creole; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.