Aromatic cinnamon saffron rice, butternut squash, and chilli salmon

By the time it gets to dinner who really has the energy to spend hours cooking away and pottering around the kitchen? That’s where this meal comes in, simple, fast (ready in about 30 minutes) and so so delicious.


Ingredients: serves 3 hungry people (aka 2 runners and a rower)

  • 6 Salmon fillets (you can usually buy them in packs of 2)
  • 3/4 butternut squash peeled, deseeded, and cubed
  • Long grain white rice (we made about 200g, it’s about 1.5 cups water to one cup dry rice)
  • Chilli flakes
  • Olive oil
  • Salt + pepper
  • Pinch of saffron
  • Splash of white wine
  • Vegetable stock cube
  • 2 Cinnamon sticks
  • tsp of Cardamon pods (crushed)

What to do:

  1. Preheat the oven to 180 degrees and line a shallow roasting tray with enough foil to cover it lengthwise twice (you’ll be wrapping the fish in the foil. Place the salmon fillets on the foil and drizzle with 2 tbsp of olive oil, salt, pepper, and a sprinkle of chilli flakes (up to you how much to add). Seal the foil so the salmon is encased. Place in the oven for 20 minutes.
  2. Whilst this cooks away prep the squash. Add the cubes into a hot frying pan with a tbsp of olive oil, salt, chilli flakes, and a few tbsp of water. Place a lid on the pan and steam/ sizzle it away on a medium heat for around 20 minutes stirring every few minutes to prevent burning. Add a splash more water if it evaporates. Cook until the squash has softened.
  3. For the rice, add it to a pan with the stock prepped in the relevant water, reserving about half a cup to be added later. Throw in the stock, cinnamon, wine and saffron. Place the cardamon in half a cup of hot water and leave for 10 minutes to infuse, then add the water to the rice, straining it to remove the seeds. Cover and leave the rice for another 5 minutes or until it has absorbed all the water.
  4. Once the rice and squash are done, combine the two and give it a stir to fluff up the rice.
  5. Serve with the salmon.

Note: we finished all the salmon but had enough rice leftover for another meal, the rice is so good I fully recommend making enough for leftovers.


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