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Cajun salmon with rice salad

Vibrant flavours

EVERYDAY EASY

Serves 2

Ready in about 30 minutes

2 skinless and boneless salmon fillets

1 tbsp dried Cajun spice mix

1 tsp dried oregano

For the rice:

100g dried long-grain rice

Juice of 1 lime, plus wedges to serve

Juice of ½ orange

2 tsp red wine vinegar

100g green beans, halved

220g can red kidney beans, drained and rinsed

1 large celery stick, thinly sliced

3 spring onions, thinly sliced

1 large green pepper, deseeded and diced

3 mini cucumbers, sliced, or ¼ large cucumber, cut into small chunks

1 Cook the rice according to the pack instructions. Drain well and tip into a bowl. Mix the lime and orange juices with the vinegar, season and stir through the rice. Leave to cool.

2 Rub the salmon all over with the Cajun spice mix and dried oregano, and set aside. Boil the green beans for 4-5 minutes, drain and refresh under cold water. When the rice has cooled to room temperature, stir through the green beans, kidney beans, celery, spring onions, pepper and cucumber.

3 Place a non-stick frying pan over a medium heat. Dry-fry the salmon for 3-4 minutes on each side, or until the salmon is just cooked through and the spices are dark. Spoon the rice between 2 plates or bowls, break the salmon fillets over the top and add lime wedges for squeezing over.

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Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

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