For the salsa, finely chop the fresh tomatoes and red onion. Finely chop the fresh coriander and add with the other ingredients to the tomato and onion. Mix well and set aside in the fridge.
For the seasoned rice, heat the oil in a frying pan and fry the onion with the minced garlic until soft. Add the cayenne pepper, rice and stock and bring to the boil. Cover and cook until the rice is tender and the liquid is absorbed. Stir in the beans
For the salmon, pre-heat oven to 200°C/400°F/Gas Mark 6. Lightly oil each salmon fillet and generously sprinkle each one with blackened Cajun seasoning. Place in a foil parcel and bake for 15-18 minutes depending on the size of the fillets. Serve on a bed or rice with the chilled fresh salsa.