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crispy rice salad with salmon and saffron-honey vinaigrette
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Servings: 2


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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

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