Crispy rice, salmon, greens combine for tasty dish
This salad features crispy rice, meaty salmon, greens and a saffron-honey dressing.
You’ll start by crisping the skin of salmon filets. I like to lightly season the salmon and then place it skin side down in a cold, nonstick pan. Turn the heat to medium-high, and let the fish heat gradually. This helps prevent it from buckling as it crisps and browns. Once that’s done — the salmon won’t be cooked through just yet — use tongs to transfer it to a plate, leaving any residual oil from the fish in the pan.
Add a little olive oil to the pan, along with some leftover rice. Use a silicone spatula to press the rice into an even layer that covers the bottom of the pan, letting it mix with the oil as you go. Place the partially cooked salmon skin-side up on top of the rice layer and let the whole thing cook for about 15 minutes. The rice will start to turn golden, and the fish will finish cooking in the steam rising off the pan. (If you like your salmon medium-rare or medium, pull it off the rice after 5 to 10 minutes.)
While that’s happening, make the dressing: Put a pinch of saffron in a small bowl and add a tablespoon of boiling water — this will “bloom” the saffron, awakening its fragrance and flavors. Whisk in a little vinegar and honey, followed by a thin stream of olive oil to form a vinaigrette. Season it to taste with salt and pepper.
When the salmon and rice are ready, break them into big hunks and layer them on a platter with lots of greens and thinly sliced radishes. Drizzle the dressing over everything, and garnish the salad with plenty of fresh herbs.
Variations:
In place of salmon try this with mahi-mahi or arctic char. To make this vegetarian, use crispy chickpeas or cooked white beans in place of the fish.
Use any kind of cooked rice, including brown.
Instead of radishes feel free to make this with sliced cucumbers, steamed and quartered artichoke hearts, or steamed peas.
Crispy Rice Salad With Salmon and SaffronHoney Vinaigrette
2 center-cut, skin-on salmon filets, patted dry
Fine salt
Freshly cracked black pepper
4 tablespoons olive oil, divided use
2 cups cooked rice (day-old is preferable)
Pinch saffron threads
1 tablespoon boiling water
1 ½ tablespoons white wine vinegar
1 tablespoon honey
2 cups leafy greens, such as Little Gem lettuce or spring mix
4 small radishes, thinly sliced Fresh dill, parsley or chive sprigs, for garnish
Lightly season the salmon with salt and pepper and place them skin side down in a 12inch nonstick skillet. Set the skillet over medium-high heat. Cook, uncovered, until the skin is browned and crisp, about 6 minutes.
Decrease the heat to medium and transfer the salmon to a plate. Add 1 ½ tablespoons of olive oil to the same skillet, followed by the rice. Use a silicone spatula to spread and press the rice into an even layer along the bottom of the pan. Place the salmon skin side up atop the rice and cook, uncovered, until the rice is golden brown, 15 minutes. (The salmon will cook as the rice crisps; remove it after 10 minutes if you like your salmon medium, otherwise it will be medium-well done after 15 minutes.)
Make the dressing: Meanwhile, in a small bowl, crush the saffron threads between your fingers. Add the boiling water and let steep for 1 minute. Whisk in the vinegar and honey and pour in 2 ½ tablespoons olive oil in a thin stream, whisking constantly to form an emulsion. Season to taste with salt and pepper.
To serve, break the salmon and rice into large chunks and layer them on a platter with the greens and radishes. Pour the dressing evenly over the top, garnish with fresh herb sprigs, if desired, and serve family-style.
Makes 2 servings.