Hauptgericht
Crispy Rice Cucumber Salad with Roasted Salmon
45 Min.Für 3Nutri-Score B€€
B
45 Min.
45 Min.Crispy Rice Cucumber Salad with Roasted Salmon
was Sie brauchen
Zutaten
cooked rice (leftover, cold)Getreide400 g
avocado oil (for the rice)Vorräte30 ml- sesame oil (for the rice)Vorräte15 ml
- chili crisp (to taste)Vorräte30 g
saltGewürze5 g
shelled edamame (frozen, thawed)Obst & Gemüse200 g
Persian cucumbers (sliced)Obst & Gemüse3 Stücke- cilantro (roughly chopped)Obst & Gemüse30 g
- scallions (sliced)Obst & Gemüse6 Stücke
avocado (sliced)Obst & Gemüse1 Stück- brown sugarVorräte10 g
- avocado oil (for the dressing)Vorräte15 ml
- rice wine vinegarVorräte30 ml
- lime juice (freshly squeezed)Obst & Gemüse10 ml
- sesame oil (for the dressing)Vorräte5 ml
soy sauceVorräte15 ml
Greek yogurtMilchprodukte30 g
garlic powderGewürze3 g
salmon fillet (scored diagonally)Fisch400 g
Old Bay seasoningGewürze5 g
pro Portion
Nährwerte
628kcal
- Kohlenhydrate
- 43 g
- Eiweiß
- 35 g
- Fett
- 35 g
was Sie verwenden
Utensilien
Backblech
Rührschüssel
Backofen
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Season the rice
- In a bowl, mix the cold cooked rice with the sesame oil, salt, avocado oil and chili crisp.
- Spread the rice in a flat, even layer on a baking tray.
- Schritt 2
Crisp the rice in the oven
- Bake at 200 °C (400 °F) for about 30 minutes.
- Flip and fluff the rice halfway through.
- Schritt 3
Prepare the salad
- Add the shelled edamame, sliced cucumbers, chopped cilantro, sliced scallions and avocado to a large bowl.
- Schritt 4
Make the dressing
- Whisk the brown sugar, avocado oil, rice wine vinegar, sesame oil, soy sauce, lime juice, garlic powder and Greek yogurt until smooth and creamy.
- Schritt 5
Roast the salmon
- Score the salmon diagonally and rub with a little avocado oil.
- Season with Old Bay and roast at 200 °C (400 °F) until just cooked through.
- Schritt 6
Assemble and serve
- Dress the salad just before eating and top with the crispy rice.
- Serve with the roasted salmon.