RICE SALAD WITH SALMON AND SAFFRON is a tasty and colorful main dish perfect for a light and fresh meal.
This recipe offers a combination of fresh and flavorful ingredients that will make your meal cheerful and delicious.
Once the rice salad is well chilled, you can serve it as a main dish or as a side. It’s also perfect for a picnic or a summer buffet.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.5 cups rice
- 7 oz smoked salmon
- 1 packet saffron
- 1 zucchini
- 3.5 oz black olives (pitted)
- to taste extra virgin olive oil
- to taste salt
- A few leaves mint (fresh)
Tools
- Pot
- Grater
- Knife
- Cutting board
- Bowl glass or ceramic
Steps
Start by cooking the rice in a pot with salted water and saffron.
Drain it al dente and let it cool.
Meanwhile, cut the salmon into strips and place it in a large bowl.
Add the grated zucchini and sliced olives.
Season with extra virgin olive oil and salt, and mix carefully.
Combine the rice and gently mix using a wooden spoon.
Taste, and if necessary, adjust the salt and oil.
Cover the bowl with plastic wrap and let the rice salad rest in the refrigerator for at least an hour to allow the flavors to meld.
Serve garnished with fresh mint leaves.
Storage and Tips …
Store in the fridge in an airtight container.
Consume within 2 days
You can substitute smoked salmon with fresh salmon
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