Fish salad with caper sauce

Name: Fish salad with caper sauce
Total time: 1 h
Yield: 6
Ingredients: cherry tomatoes, greens for serving; rice - 1 tbsp.; ground saffron - 1/2 tsp; pink salmon fillet (or other fish) - 400 g; lemon juice - 2 tbsp. l.; onion - 1 pc.; bay leaf - 1 pc.; carnation - 2 buttons; fennel seeds - 1 tsp; capers - 3 tbsp. l.; fish sauce - 1 tsp; black olives - 40 g; sour cream - 6 tbsp. l.; turmeric - 1/2 tsp. l.

Cookinero 7 November 2022

Salad of boiled spicy fish with saffron rice, tomatoes and spicy sauce.

How to cook Fish salad with caper sauce

Step 1

Boil rice. 10 minutes before readiness add saffron. Cool down.

Step 2

Cut the fish into cubes, sprinkle with lemon juice, leave for 10 minutes. Boil the fish by adding onion, bay leaf, fennel seeds and cloves to the water. Cook for about 10 minutes. Dry the fish and refrigerate.

Step 3

For the sauce, put the capers, olives, sour cream, turmeric, fish sauce in a blender. Whisk. Salt and pepper the sauce if necessary.

Step 4

Mix fish with rice, pour over the sauce. Serve with cherry tomatoes and herbs. Enjoy your meal!

Fish salad with caper sauce - FAQ About Ingredients, Baking Time and Storage

Can I substitute saffron in the rice for another spice?

Yes, you can use turmeric or a pinch of paprika for color, though the flavor will differ slightly.

How long can the caper sauce be stored in the fridge?

The sauce can be refrigerated in an airtight container for up to 3 days. Stir well before using.

Is there a vegetarian alternative for the fish in this salad?

Yes, you can use firm tofu or chickpeas for a plant-based version. Adjust seasoning to taste.

Can I use frozen fish for this recipe?

Yes, but ensure it’s fully thawed and patted dry before cooking to avoid excess moisture.

What herbs pair well with this dish for serving?

Dill, parsley, or chives complement the flavors nicely. Fresh basil also works for a twist.

Can I make this dish low-carb?

Yes, replace the rice with cauliflower rice and adjust the sauce ingredients to reduce carbs.

How can I scale this recipe for a larger group?

Double or triple the ingredients proportionally, but cook the fish in batches to avoid overcrowding.

Can the salad be frozen for later use?

Freezing is not recommended as the texture of the fish and sauce may change upon thawing.

What’s the best way to reheat the fish if needed?

Gently warm it in a covered pan over low heat or microwave in short intervals to prevent drying.

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