Hauptgericht
Crispy Rice Salmon Salad
55 Min.Für 4Nutri-Score B€€€
B
55 Min.
55 Min.Crispy Rice Salmon Salad
was Sie brauchen
Zutaten
cooked rice (cooled)Getreide400 g
soy sauceVorräte10 ml
chili oil crunchVorräte10 ml- sesame oilVorräte15 ml
salmonFisch225 g
olive oilVorräte15 ml
garlic powderGewürze3 g
saltGewürze3 g
black pepperGewürze2 g
persian cucumbers (chopped)Obst & Gemüse5 Stücke- edamame (shelled)Obst & Gemüse150 g
- green onions (thinly sliced)Obst & Gemüse75 g
- sesame dressingVorräte60 ml
avocado (optional, sliced)Obst & Gemüse1 Stück
sesame seedsNüsse & Samen5 g
pro Portion
Nährwerte
284kcal
- Kohlenhydrate
- 26 g
- Eiweiß
- 14 g
- Fett
- 14 g
was Sie verwenden
Utensilien
Backblech
Rührschüssel
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Crisp the rice
- Toss the cooled cooked rice with the soy sauce, sesame oil and chili oil crunch.
- Spread the rice on a baking sheet and bake at 400°F, tossing halfway through.
- Schritt 2
Bake the salmon
- Season the salmon with olive oil, salt, pepper and garlic powder.
- Bake at 400°F until cooked through.
- Schritt 3
Prepare the vegetables
- In a large bowl, combine the chopped cucumber, sliced green onion and shelled edamame.
- Schritt 4
Assemble the salad
- Shred the cooked salmon and add it to the bowl with the crispy rice.
- Top with sesame dressing, sesame seeds and avocado.