Cajun-Style Blackened Salmon with Garlic-Sautéed Spinach and Brown Rice

Rinse the brown rice under cold water until clear. Combine in a small pot with 250ml water, bring to a boil, then reduce to a low simmer, cover, and cook for 40-45 minutes until tender.

Pat the salmon fillets completely dry with paper towels. Rub liberally with the Cajun seasoning, pressing it into the flesh to create a crust.

Heat a cast-iron skillet over medium-high heat until it begins to smoke slightly. Add 5g of olive oil, then place the salmon skin-side down. Sear for 4 minutes until the crust is dark and aromatic; flip carefully and cook for another 3-4 minutes until the center is just opaque.

While the salmon rests, add the remaining 5g oil to a clean pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Toss in the raw spinach, stirring constantly until just wilted, about 2 minutes. Season lightly with salt.

Plate the salmon atop a bed of fluffy brown rice with the garlicky spinach alongside. Serve immediately with a wedge of lemon if available to cut the richness.