Recipe for Stir-Fried Rice with Red Beans, Broccoli, and Spinach Shoots

Pour the cajun spice mixture into a dish, then roll the salmon fillets inside. Drizzle with half of the lime juice, then cover the dish with plastic wrap. Let marinate in the refrigerator for 1 hour.

Cut the salmon fillets into pieces 2 cm thick and thread them onto skewers. Season with salt and pepper, then set aside. Cook the rice, cut the broccoli into florets, and steam for 6 minutes.

Heat a drizzle of olive oil in a wok, then add the rice, broccoli, spinach, and drained red beans. Squeeze in the remaining lime juice and stir-fry for 5 minutes over high heat, stirring regularly. Season with salt and pepper.

To finish, cook the salmon skewers on a griddle for 2 to 3 minutes on each side. Serve the skewers with the vegetable rice mixture and then sprinkle with lime zest and finely sliced green onions.