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Cajun butter salmon and red pepper rice
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Cajun butter salmon and red pepper rice
A classic Cajun spice mix blends smoky paprika with a hint of chilli, the ideal combination for a meaty fish like salmon
Serves: 4
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
714Kcal
Fat
41gr
Saturates
13gr
Carbs
47gr
Sugars
7gr
Fibre
4gr
Protein
36gr
Salt
1gr
Yinka Ogunbiyi
Chef and recipe developer Yinka Ogunbiyi has a passion for barbecue technology and is studying for a joint MBA and master’s in biomechanical engineering at Harvard University
See more of Yinka Ogunbiyi’s recipes
Yinka Ogunbiyi
Chef and recipe developer Yinka Ogunbiyi has a passion for barbecue technology and is studying for a joint MBA and master’s in biomechanical engineering at Harvard University
See more of Yinka Ogunbiyi’s recipes
Ingredients
- 2 tbsp olive oil
- 1⁄2 red onion, sliced
- 2 celery stalks, diced
- 1 red pepper, sliced
- 200g dried basmati rice, well-rinsed
- 500ml hot vegetable stock*
- 1 bay leaf
- 1 lemon
- 1 x 600g piece salmon fillet
- parsley sprigs (or chopped), to serve
For the Cajun butter
- 60g salted butter, softened
- 2 tbsp Cajun seasoning*
- 1 tbsp tomato purée
- 1 tsp chilli flakes
- 4 garlic cloves, crushed
Step by step
Get ahead
Make the Cajun butter the day before and chill; remove from the fridge to soften before use.
- Preheat the oven to 200°C, fan 180°C, gas 6. To make the Cajun butter, mash all the ingredients together in a bowl and then set aside at room temperature.
- Heat a deep cast-iron or ovenproof frying pan on a medium heat. Add the oil and sauté the onion, celery and pepper for 6-8 minutes until softened. If you don’t have a suitable pan, use a regular frying pan for this stage and put a baking dish in the oven to preheat for oven-baking the rice.
- Add 3 tablespoons of the Cajun butter to the frying pan, then add the rice and stir-fry for a few minutes until evenly coated.
- Add the stock, bay leaf and one long strip of peel from the lemon and bring up to a simmer (tip into the preheated dish now if your pan isn’t ovenproof). Cover tightly with a lid or foil and cook in the oven for 35 minutes or until tender. Remove the pan or dish from the oven and set aside, covered, for at least 10 minutes to steam.
-
Preheat the grill to high. Season both sides of the salmon then place it flesh-side down on a lined baking tray with a lip, and grill for 5 minutes until the skin is crisp. Carefully turn the fish over and smear the remaining Cajun butter over the flesh side of the salmon. Squeeze over a splash of lemon juice (cut the remaining lemon into wedges for serving) and grill the salmon for another 5-7 minutes or until just cooked and flaking. Scatter over the parsley and serve with the rice and lemon wedges.Make it Gluten-Free*Check your stock and Cajun seasoning are gluten-free, if required.