Seafood rice salad


Seafood rice salad
This warm rice salad ("riz du pêcheur" – fisherman's rice in French) combines cooked rice with sautéed prawns, mussels and flaked salmon in a rémoulade dressing.
45 K 5/5 (3 reviews)
Grade this recipe:
Keywords:
Last modified on: October 17th 2021
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 8 min.
All in all: 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 5 min.
Seafood rice salad : Stage 1
Shell 200 g cooked prawns and cut in half if possible.

Set aside.

Stage 2 - ⌛ 5 min.
Seafood rice salad : Stage 2

Stage 3 - ⌛ 5 min.
Seafood rice salad : Stage 3
Fry 150 g fresh salmon, following these tips.

Set aside.

Stage 4 - ⌛ 3 min.
Seafood rice salad : Stage 4
Use the same pan, without cleaning it, to sauté the prawns.

Set aside.

Stage 5 - ⌛ 1 min.
Seafood rice salad : Stage 5
Put 400 g cooked rice into a salad bowl.

Stage 6 - ⌛ 1 min.
Seafood rice salad : Stage 6
Add the mussels...

Stage 7 - ⌛ 1 min.
Seafood rice salad : Stage 7
....the chopped chives...

Stage 8 - ⌛ 2 min.
Seafood rice salad : Stage 8
...the prawns and the salmon (flaked with your fingertips at the last minute).

Stage 9 - ⌛ 1 min.
Seafood rice salad : Stage 9
Mix together.

Stage 10 - ⌛ 2 min.
Seafood rice salad : Stage 10
Add 100 g rémoulade dressing and mix again.

Serve immediately if possible while still warm.
Remarks
You can use rémoulette dressing instead of the rémoulade.

The shellfish can be replaced by other sorts if you prefer, such as cockles instead of mussels, depending on the season.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe500 RDI=190 %320 RDI=30 %540 RDI=80 %4,860 RDI=240 %20,340 RDI: 240 %
Per 100 g50 RDI=20 %30 RDI=3 %50 RDI=8 %460 RDI=20 %1,920 RDI: 20 %
Per person120 RDI=50 %80 RDI=8 %130 RDI=20 %1,210 RDI=60 %5,090 RDI: 60 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Shellfish, Mollusc, milk, Sulfites, Fish, egg, mustard
How much will it cost?
  • For 4 people : 7.40 €
  • Per person : 1.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Pears and caramelised walnut samosas
Pears and caramelised walnut samosas
Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
October 13th 2010346 K4 1 hour 25 min.
"BN style" chocolate-filled biscuits
"BN style" chocolate-filled biscuits
These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them!
March 21th 2011230 K 24.6 5 hours 15 min.
Like Bounty
Like Bounty
You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert.
August 1st 2011162 K4.6 1 hour 55 min.
Pistachio "Financiers"
Pistachio "Financiers"
This version of the traditional French financiers is just as moist as the original but with a delicious pistachio flavour.
March 10th 201992 K3.9 35 min.
Apple confectioner's custard
Apple confectioner's custard
For this strongly apple-flavoured version of confectioner's custard (crème pâtissière, or french pastry cream), apple juice is used instead of milk and the quantity of sugar is reduced.
July 23th 2014152 K4.6 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page