Cajun Salmon Rice Pilaf

1.In a medium bowl, toss the salmon chunks with 1 tablespoon of Cajun seasoning, salt, and pepper. Set aside to marinate for about 15 minutes.

2.In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.

3.Add the minced garlic and cook for an additional 1 minute until fragrant.

4.Stir in the rice and the remaining 1 tablespoon of Cajun seasoning, cooking for 2 minutes to toast the rice lightly.

5.Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.

6.After 15 minutes, gently fold in the seasoned salmon chunks and frozen peas (if using). Cover again and cook for an additional 5-7 minutes, or until the salmon is cooked through and the rice is tender.

7.Remove from heat and let sit, covered, for 5 minutes to allow the flavors to meld. Fluff the rice with a fork before serving.