Blackened Salmon with Cajun-Spiced Beans, Rice & Tomato Relish

Directions

1. Rinse the rice under cold water until the rinse runs clear, then drain and transfer it to a small saucepan. Add water and a pinch of salt, bring to a boil, then cover and reduce to a simmer.
2. After the liquid boils, stir once, keep covered, and cook until the rice absorbs all the liquid. Remove from heat and let stand, still covered, for five minutes.
3. Stir together the Cajun-spice mix in a small bowl and set aside.
4. Heat a nonstick skillet over medium-high heat and add a thin coat of oil.
5. Pat the salmon dry, season both sides with half of the spice mix, and place it in the skillet skin-side down. Cook about 3–4 minutes per side until opaque and flaky, then transfer to a plate and loosely cover with foil.
6. While the salmon cooks, rinse and pat dry the vegetables. Peel and finely mince the garlic and onion and place them in a bowl.
7. Small-dice the celery and bell peppers and add them to the bowl with the garlic and onion.
8. Drain and rinse the beans, letting them drain in a colander for a moment.
9. Return the skillet to medium-high heat, add a bit more oil, and sauté the vegetables with the remaining spice mix until softened, about 6–8 minutes.
10. While the vegetables cook, finely dice the tomato and combine it in the reserved bowl with a drizzle of oil, a splash of vinegar, and a pinch of salt and pepper to make the relish.
11. Scrape the tomato relish into the skillet with the veggies, then stir in a little water and tomato paste. Add the beans and simmer a couple of minutes until everything is heated through.
12. To serve, divide the rice and beans on plates, top with the salmon, and spoon over the tomato relish.