For the quick and easy rice salad with salmon and peas I used cooked Basmati rice from the Esselunga brand which I find very convenient and versatile!
I rehydrated it with a little extra virgin olive oil (EVOO) and then added a pinch of saffron which gives aroma and color.
So it is a quick recipe if you do like me and use good but already-prepared ingredients, but nothing prevents you from preparing Basmati rice yourself following the package instructions if you have the time and feel like it!
I sear the salmon steak very quickly in a pan with a drizzle of EVOO, but if you prefer you can marinate it with lemon zest, oil and aromatic herbs for about 30–35 minutes before cooking.
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I’ve opened a recipes channel on WhatsApp open to everyone and free — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE RICE SALAD WITH SALMON CHICKPEAS AND PEAS
- 1 2/3 cups cooked Basmati rice
- 5 oz salmon
- 3/4 cup cooked, boiled chickpeas
- 3/4 cup canned peas, drained
- 1 sachet saffron
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools RECIPE RICE SALAD WITH SALMON CHICKPEAS AND PEAS
- Wok
- Spatole
FOR THE PREPARATION OF THE RICE SALAD WITH SALMON CHICKPEAS AND PEAS
For this seafood salad I put a little EVOO in the pan
and add the salmon cut into medium-sized cubes and let it cook and flavor, adjusting with salt and pepper.
I also add the peas and the already-boiled chickpeas.
I mix well, letting the ingredients absorb the flavors, and finally add the cooked Basmati rice (I used Esselunga brand), fluffing it with a fork and extending the “cooking” for a few minutes while stirring to blend the flavors of this quick seafood salad.
In a small cup I put a little boiling water and dissolve the saffron, adding it and blending it into the Basmati rice, peas and salmon salad.
If I prefer, I add thyme as an aromatic herb and can plate this rice-based first course!
Enjoy your meal!
Annalisa
IF YOU LOVE SALMON, HERE IS A SMALL COLLECTION OF RECIPES
READ → https://blog.giallozafferano.it/asilannablu/ricette-con-il-salmone-raccolta-ricette-di-pesce/
Start browsing my blog and read the LIST OF ALL RECIPES!
TOP TIPS
❓ Can I prepare it in advance?
Yes, even a few hours before and store it in the fridge in an airtight container.
❓Can I use smoked salmon?
Yes, it slightly changes the taste but it’s still appetizing.
❓Can it be made without chickpeas?
Of course, the rice, salmon and peas remain great ingredients.
❓ How long does it keep?
Best within 1 day refrigerated.
