Saffron Rice & Ginger Fennel Salmon Salad

Written By Taylor Jenkins

I recently started working for a company called THE FULLEST - we focus on creating saffron supplements and products that support holistic wellbeing, specifically improving mental health through Saffron’s ability to increase mood, support focus, and alleviate feelings of depression and anxiety. I had never tried Saffron many times before, but now I can definitely say that I have a deep love and appreciation for this spice!

One of my favorite products we sell is our Warm Feelings saffron latte, and while it’s created for lattes and tea, we’ve found it works wonders to create other unique and nourishing recipes. Hence why I decided to make this saffron rice, all by simply adding a scoop of our Warm Feelings powder while it cooked!

In an evening when I was trying to use what I had in my fridge - I created this warming, grounding & mood supporting dish topped with my favorite protein source - wild caught salmon! Featuring a base of arugula and sautéed ginger & garlic purple cabbage, this dish takes on a unique flavor of its own :)


SAFFRON RICE & GINGER SALMON SALAD

Ingredients

  • 1 6oz Wild Caught Salmon

  • 1 cup basmati rice

  • 1 scoop Warm Feelings saffron latte

  • 1-2 handfuls organic arugula

  • 1/4 small purple cabbage diced

  • 2 tbsp organic avocado oil

  • 1 tsp fennel seeds

  • 1 tsp coriander

  • 1 clove garlic grated

  • 1 small thumb ginger grated

  • 1 tsp salt

  • 1 tsp pepper

Directions

Cook the Saffron Rice

  • In a pot, cook the basmati rice according to package instructions.

  • Stir in 1 scoop of Warm Feelings Saffron Latte powder while the rice cooks to infuse it with nourishing & mood boosting properties.

Sauté the Ginger-Garlic Cabbage

  • Heat 1 tbsp avocado oil in a skillet over medium heat.

  • Add the diced purple cabbage, then grate in the ginger and garlic.

  • Stir and cook for 5–7 minutes, until the cabbage softens and turns slightly translucent.

Prepare the Salmon

  • Pat the wild-caught salmon dry and season it with fennel seeds, coriander, salt, and pepper. (Add a squeeze of fresh lemon if you like!)

  • Heat another 1 tbsp avocado oil in a skillet over medium heat.

  • Place the salmon flesh-side down and cook for 3–4 minutes, until golden.

  • Flip the salmon skin-side down, turn the heat to high, and cook for 1–2 minutes to get a crispy skin.

Assemble Your Bowl

  • Place a bed of arugula in a bowl, then layer on the ginger-garlic cabbage.

  • Spoon over the saffron rice and top with the crispy-skinned salmon.

  • Drizzle with extra avocado oil or olive oil for added richness.

Taylor Jenkins
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