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Seafood rice salad

Name: Seafood rice salad
Prep time: 18 min
Cook time: 8 min
Total time: 26 min
Yield: 4 people
Cuisine: French
Ingredients: 200 g cooked prawns; 200 g cooked mussels; 150 g fresh salmon; 400 g cooked rice; 1 bunch chives; 100 g rémoulade dressing

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.

51 K 5/5 (3 reviews)485645

Duration

28 min.

Difficulty

Easy

Last modified on: November 2^nd 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 200 g cooked prawns
2 200 g cooked mussels
3 150 g fresh salmon
4 400 g cooked rice
5 1 bunch chives
6 100 g rémoulade dressing
Total weight: 1,060 grams

Times for this recipe

Preparation

20 min.

Cooking

8 min.

All in all

28 min.

Preparation 20 min.

Cooking 8 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

Step 1 - ⌛ 5 min.

Shell 200 g cooked prawns and cut in half if possible.

Set aside.

Step 2 - ⌛ 5 min.

Shell 200 g cooked mussels.

Set aside.

Step 3 - ⌛ 5 min.

Fry 150 g fresh salmon, following these tips.

Set aside.

Step 4 - ⌛ 3 min.

Use the same pan, without cleaning it, to sauté the prawns.

Set aside.

Step 5 - ⌛ 1 min.

Put 400 g cooked rice into a salad bowl.

Step 6 - ⌛ 1 min.

Add the mussels...

Step 7 - ⌛ 1 min.

....the chopped chives...

Step 8 - ⌛ 2 min.

...the prawns and the salmon (flaked with your fingertips at the last minute).

Step 9 - ⌛ 1 min.

Mix together.

Step 10 - ⌛ 2 min.

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: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=14 %	3 g RDI=1 %	12 g RDI=17 %	162 kcal RDI=8 %	679 kJ RDI=8 %
Per person	24 g RDI=37 %	9 g RDI=3 %	33 g RDI=45 %	430 kcal RDI=22 %	1,800 kJ RDI=22 %
Whole recipe	97 g RDI=149 %	35 g RDI=13 %	131 g RDI=179 %	1,720 kcal RDI=86 %	7,201 kJ RDI=86 %