Plat
Crispy Rice Cucumber Salad with Roasted Salmon
45 minPour 3Nutri-Score B€€
B
45 min
45 minCrispy Rice Cucumber Salad with Roasted Salmon
ce qu’il vous faut
Ingrédients
cooked rice (leftover, cold)Céréales400 g
avocado oil (for the rice)Épicerie30 ml- sesame oil (for the rice)Épicerie15 ml
- chili crisp (to taste)Épicerie30 g
saltÉpices5 g
shelled edamame (frozen, thawed)Fruits et légumes200 g
Persian cucumbers (sliced)Fruits et légumes3 morceaux- cilantro (roughly chopped)Fruits et légumes30 g
- scallions (sliced)Fruits et légumes6 morceaux
avocado (sliced)Fruits et légumes1 morceau- brown sugarÉpicerie10 g
- avocado oil (for the dressing)Épicerie15 ml
- rice wine vinegarÉpicerie30 ml
- lime juice (freshly squeezed)Fruits et légumes10 ml
- sesame oil (for the dressing)Épicerie5 ml
soy sauceÉpicerie15 ml
Greek yogurtProduits laitiers30 g
garlic powderÉpices3 g
salmon fillet (scored diagonally)Poissons400 g
Old Bay seasoningÉpices5 g
par portion
Nutrition
628kcal
- Glucides
- 43 g
- Protéines
- 35 g
- Lipides
- 35 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson
Saladier
Four
Fouet
pas à pas
Préparation
- Étape 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.
- Étape 2
Crisp the rice in the oven
- Bake at 200 °C (400 °F) for about 30 minutes.
- Flip and fluff the rice halfway through.
- Étape 3
Prepare the salad
- Add the shelled edamame, sliced cucumbers, chopped cilantro, sliced scallions and avocado to a large bowl.
- Étape 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.
- Étape 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.
- Étape 6
Assemble and serve
- Dress the salad just before eating and top with the crispy rice.
- Serve with the roasted salmon.