← All recipesTotal: 60 min
Ingredients
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Instructions
- Warm the stock with the saffron and keep it hot.
- Soften onion and pepper in olive oil, then add garlic and grated tomato.
- Stir in the rice, pour in the stock and spread everything into an even layer.
- Simmer without stirring for 15 minutes, rotating the pan for even heat.
- Add salmon, prawns and peas; cook for 8 to 10 minutes until the seafood is done.
- Rest under a clean towel for 5 minutes and finish with lemon and parsley.
Kitchen note: The flesh should just begin to flake while remaining moist in the centre. Follow local food-safety guidance and check the thickest part.
Why you'll like this recipe
- The method balances rich salmon with bright, clearly defined flavours.
- It makes a complete, practical meal for 6 people.
- The timing keeps the salmon succulent while the other ingredients retain their character.
Tips for better results
- Pat the salmon dry before seasoning so marinades and spices cling evenly.
- Check the thickest piece early; salmon continues to cook slightly as it rests.
- Prepare the vegetables and sauce before the fish hits the heat so everything can be served at its best.
What to serve with it
Serve with a crisp green salad, lemon wedges and good bread. Choose any extra side to echo the recipe's strongest seasoning.
Storage
Refrigerate leftovers within two hours and keep covered for up to two days. Reheat gently, or serve cold when appropriate for the dish.
Common questions
How do I know when the salmon is done?
The flesh should just begin to flake while remaining moist in the centre. Follow local food-safety guidance and check the thickest part.
Can I prepare this recipe ahead?
You can measure ingredients, mix the sauce or dressing and prepare the sides. Cook the salmon close to serving for the best texture.