Crispy Rice Salad with Cajun Salmon

Heat oven to 200°C. Season the salmon fillets with Cajun seasoning and bake for 12–15 minutes until cooked through.

Cook the rice according to packet instructions, then drain and cool slightly.

Heat the oil in a large frying pan and fry the cooked rice for 5–6 minutes, stirring often, until it turns crispy in places.

Stir through the diced red pepper, sweetcorn and spring onions, and cook for 2–3 minutes more.

Mix together the mayonnaise, sriracha, soy sauce, rice vinegar, honey and garlic powder. Add warm water a teaspoon at a time until drizzling consistency.

Serve the crispy rice salad topped with the flaked Cajun salmon and drizzle over the creamy mayo dressing.