Rice Salad with Zafferano and Cod Fish


I went for a run the other day and ended up doing 13 km in about 1 hour, which for me is quite remarkable.

To say that when I got home, after my intense workout, I was hungry would be a serious understatement…I was starving! I wanted something fresh, not heavy, yet nutritious so I decided to make myself this rice salad with the cod fish I got a few weeks before from www.andespremiumcatch.com

This dish is perfect for the summer, you can also make it ahead of time and store it in your fridge until ready to serve.

Here is the recipe!

Ingredients (serves 2):

  • 100 g Atlantic Cod Fish
  • 1 cup brown rice
  • 1 package zafferano
  • 1- 1/2 tsp salt
  • 1 cup defrost peas
  • Fresh mint and parsley
  • 1/2 lemon, zest and juice
  • 1 tbsp. extra virgin olive oil

Defrost green peas then boil them until cook. Drain and set aside


Boil rice with 1 tsp of salt and one package of zafferano. When cooked, drain and set aside. Let it cool.


Season the cod fillet with salt and pepper and grilled it on medium-high until cooked. Just right before taking it off the pan, squeeze the juice of half a lemon.


Cut the cod fish into cubes and add it to the rice together with the peas, chopped fresh mint and parsley and lemon zest.


Dress with 1 tbsp. of olive oil, stir all the ingredient together either serve immediately or refrigerate if you prefer it cold.


This was fresh, healthy and very nutritious. Give it a try!



– LittleDani


About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

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