Cook the rice
Prepare the rice according to pack instructions and set aside, keeping warm.
Start the base
- Heat the butter and oil in a large pan over medium heat.
- Add the onion, green pepper and celery, and cook gently for 5–6 minutes until softened.
- Stir in the garlic and cook for another minute.
Build the sauce
- Sprinkle in the flour and stir well to form a paste (this will help thicken the sauce).
- Gradually add the stock, stirring continuously to avoid lumps.
- Add the chopped tomatoes, tomato purée, paprika, cayenne, thyme, Cajun seasoning and Worcestershire sauce.
- Simmer gently for 10–15 minutes until thickened and rich.
Cook the salmon
- Season the salmon fillets and place them into the sauce.
- Cover and cook for 8–10 minutes, until the salmon is cooked through and flakes easily.
- Gently break into large chunks within the sauce.
Finish and serve
- Stir in the lemon juice and taste for seasoning.
- Serve the étouffée over rice, topped with fresh parsley and spring onions.
