Plat
Crispy Rice Salmon Salad
55 minPour 4Nutri-Score B€€€
B
55 min
55 minCrispy Rice Salmon Salad
ce qu’il vous faut
Ingrédients
cooked rice (cooled)Céréales400 g
soy sauceÉpicerie10 ml
chili oil crunchÉpicerie10 ml- sesame oilÉpicerie15 ml
salmonPoissons225 g
olive oilÉpicerie15 ml
garlic powderÉpices3 g
saltÉpices3 g
black pepperÉpices2 g
persian cucumbers (chopped)Fruits et légumes5 morceaux- edamame (shelled)Fruits et légumes150 g
- green onions (thinly sliced)Fruits et légumes75 g
- sesame dressingÉpicerie60 ml
avocado (optional, sliced)Fruits et légumes1 morceau
sesame seedsFruits à coque et graines5 g
par portion
Nutrition
284kcal
- Glucides
- 26 g
- Protéines
- 14 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson
Saladier
Four
pas à pas
Préparation
- Étape 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.
- Étape 2
Bake the salmon
- Season the salmon with olive oil, salt, pepper and garlic powder.
- Bake at 400°F until cooked through.
- Étape 3
Prepare the vegetables
- In a large bowl, combine the chopped cucumber, sliced green onion and shelled edamame.
- Étape 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.