🍚 Saffron Rice with Roasted Grapes, Fennel & Pistachio-Crusted Salmon
Ingredients (Serves 4):
For the rice: • 1 ½ cups basmati rice • 2 ½ cups chicken or vegetable broth • A pinch of saffron threads, bloomed in 2 tbsp warm water • 1 tbsp butter • Salt to taste
For the roasted grapes & fennel: • 1 cup seedless red grapes • 1 fennel bulb, thinly sliced • 1 tbsp olive oil • Salt & pepper
For the salmon: • 4 salmon fillets • 2 tbsp Dijon mustard • ½ cup crushed pistachios • 1 tsp honey • 1 tsp lemon zest • Salt & black pepper
Instructions: 1. Cook rice with broth, saffron water, butter, and salt until fluffy and golden. 2. Toss grapes and fennel with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 min until caramelized. 3. Brush salmon with Dijon and honey, coat with pistachios and lemon zest. Roast at 400°F (200°C) for 12–15 min until golden and flaky. 4. Serve saffron rice topped with roasted grapes, fennel, and pistachio-crusted salmon.
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