Portuguese Rice and Salt Cod Salad Recipe

Name: Portuguese Rice and Salt Cod Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Portuguese olive oil; 2 cups chopped yellow onions; Salt; Freshly ground black pepper; 2 tablespoons chopped garlic; 1 cup chopped green onions; 2 tablespoons finely chopped freshly parsley leaves; 3 medium tomatoes, seeded and chopped; 1 tablespoon crushed red pepper; 2 pounds salt cod, soaked, rinsed, patted dry and julienne; 1 pound cooked long-grain white rice; Juice of one fresh lemon; Drizzle of Portuguese olive oil; 1/2 head of iceberg lettuce; 6 hard-boiled eggs; 6 ounces Queen-Stuffed Green Olives

Servings: persons

3 tablespoons Portuguese olive oil
2 cups chopped yellow onions
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
1 cup chopped green onions
2 tablespoons finely chopped freshly parsley leaves
3 medium tomatoes, seeded and chopped
1 tablespoon crushed red pepper
2 pounds salt cod, soaked, rinsed, patted dry and julienne
1 pound cooked long-grain white rice
Juice of one fresh lemon
Drizzle of Portuguese olive oil
1/2 head of iceberg lettuce
6 hard-boiled eggs
6 ounces Queen-Stuffed Green Olives

1
In a large saute pan, heat the oil.
2
When the oil is hot, add the onions.
3
Season with salt and pepper.
4
Saute until golden, about 3 to 4 minutes.
5
Add the garlic, green onions, parsley, and tomatoes.
6
Season with salt and pepper.
7
Continue to cook for 2 to 3 minutes, or until the tomatoes are soft.
8
Add the crushed red pepper and salt cod.
9
Continue to cook for 3 minutes, stirring constantly.
10
Remove from the heat and turn into a mixing bowl.
11
Add the rice and lemon juice, mix thoroughly.
12
Drizzle in enough olive oil, so the rice is not dry.
13
Reseason if necessary.
14
Lay the lettuce on the bottom of a platter.
15
Spoon the rice salad on top of the lettuce.
16
Garnish with the eggs and green olives.

835

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons Portuguese olive oil, 2 cups chopped yellow onions, Salt, Freshly ground black pepper, and more.

Yes, Portuguese Rice and Salt Cod Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Portuguese Rice and Salt Cod Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions