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Export 9 ingredients for grocery delivery
Step 1
1 Lightly season the salmon fillets with salt and pepper and place them skin side down in a 12-inch nonstick skillet
Step 2
2 Set the skillet over medium-high heat
Step 3
3 (There’s no need to preheat the pan; heating the salmon gradually will help the skin crisp without buckling
Step 4
4 ) Cook, uncovered, until the skin is browned and crisp, about 6 minutes
Step 5
5 Decrease the heat to medium and transfer the salmon to a plate
Step 6
6 Add 1 1/2 tablespoons of olive oil to the same skillet, followed by the rice
Step 7
7 Use a silicone spatula to spread and press the rice into an even layer along the bottom of the pan
Step 8
8 Place the salmon skin side up atop the rice and cook, uncovered, until the rice is golden brown, 15 minutes
Step 9
9 (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
Step 10
10 )
Step 11
11 Make the dressing: Meanwhile, in a small bowl, crush the saffron threads between your fingers
Step 12
12 Add the boiling water and let steep for 1 minute
Step 13
13 Whisk in the vinegar and honey and pour in 2 1/2 tablespoons olive oil in a thin stream, whisking constantly to form an emulsion
Step 14
14 Season to taste with salt and pepper
Step 15
15 To serve, break the salmon and rice into large chunks using your hands and layer them on a platter with the greens and radishes
Step 16
16 Pour the dressing evenly over the top, garnish with herbs, if desired, and serve family-style