Cajun Salmon w/ Spanish Rice & Broccoli


for 2 servings

  • 12 oz skinless salmon
  • 1 tablespoon olive oil


  • 4 cloves garlic, minced
  • 2 teaspoons ginger, minced or 2 teaspoons dried
  • ½ teaspoon red pepper
  • 1 tablespoon olive oil
  • ⅓ cup less sodium soy sauce
  • ⅓ cup honey


  • 13 cups fresh broccoli florets (about 2-1/2 pounds)
  • 3 tablespoons salted butter
  • 5 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt


  • 2 teaspoons olive oil
  • 1/3 cup finely diced yellow onion
  • 1/3 cup finely diced green bell pepper
  • ¼ cup finely diced cilantro
  • 2 cloves garlic, minced
  • ½ cup tomato sauce
  • 3 teaspoons (2 packets) Sazon Culantro ey Achiote*
  • ⅛ teaspoon adobo (or just a pinch)
  • 1 (15 oz) can Pigeon peas
  • 3 cups water
  • 2 cups basmati white rice



  1. Place salmon in a sealable bag or medium bowl.
  2. In a small bowl or measuring cup, mix marinade ingredients.
  3. Pour half of the marinade on the salmon. Save the other half for later.
  4. Let the salmon marinate in the refrigerator for at least 30 minutes.
  5. In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
  6. Remove salmon from pan. Pour in remaining marinade and reduce.


  • Heat butter in a large sauté pan over medium heat. Add in the garlic with a pinch of salt and sauté until fragrant (about 30-60 seconds).
  • Add broccoli to the pan, season with salt and pepper and saute for 2 to 3 minutes.
  • Add in 1/4 cup of water, pop on the lid and cook for another 3 to 5 minutes, or until the broccoli is tender. Remove the lid and cook until any extra water has evaporated out of the pan.


  • Add oil to a medium pot and place over medium heat.
  • Once oil is hot, add in onion, green pepper, cilantro and garlic.
  • Saute until onions are translucent and green peppers soften, about 3-5 minutes.
  • Bring heat to medium-low and add tomato sauce, sazon and adobo and simmer for 2 minutes until sauce comes together.
  • Next add in entire can of pigeon peas (with the liquid — DO NOT DRAIN) and 3 cups water, and bring to a boil.
  • Once it boils, stir in 2 cups of rice, cover, reduce heat to low and simmer 20 minutes or until rice is tender.
  • Serve the salmon with sauce and broccoli, adjust seasonings, serve and enjoy!