You know when a restaurant dish just sort of…stays with you? Even years after you’ve had it? There was a restaurant in Charleston called Saffron, and their Middle Eastern rice salad topped with salmon is one of those dishes for me. We’d eat at Saffron pretty frequently when I lived there, and I ALWAYS got this salad. I don’t even know why it was so good, it just…was. The rice was studded with little currants and raisins; the salmon was always perfectly poached—it was just one of those dishes that stays with you.
And that sucks, because I live eight hours away from Charleston. Plus, for all I know, my beloved salmon rice salad might not even be on their menu anymore! A few nights ago, I finally got the bright idea to take matters into my own hands and at least try to recreate the dish.
I took the cheater’s way out with the rice, and cooked up this rice pilaf:
…plus a 1/2 tbsp. yellow curry powder and a half cup of golden raisins, both of which I added before covering the lid for cooking.
Our salmon was grilled, not poached:
…and we served it all over a bed of spinach alongside some grilled veggies.
It wasn’t exactly like my beloved salad from Saffron…but it was delicious. A perfect blend of sweet from the raisins and spicy from the curry. Perfect for an easy, healthy, weeknight meal!
Our weekend is already off to a busy start. Last night, I went to a meet and greet for Huntsville bloggers, then met up with my writer’s group until 10:30 (!!), and then this morning Lila and I met up with a friend and her daughter to check out the new splash pad park in town. Busy, busy!
Hope your weekend is fun! We’ve got a date night on tap for tonight.