Informations supplémentaires
35 min.
|
780 kcal
|
easy
|
|
Printable version
1. Cook the rice
Rinse the rice. Bring a pan with 1.5 2P | 2 3P cups of water and the broth cube to a boil. Pour in the rice, cover and cook over low heat for 10-12 minutes. After the rice cooks, heat a drizzle of oil in a pan over high heat. "Fry" the rice 5-6 minutes until slightly crispy.
2. Setup
Roughly chop the kale. Cut the cucumber into small cubes. Chop the cilantro. Crush the peanuts. Mix the cucumber with the cilantro, a drizzle of oil, salt and pepper.
3. Make the sauce
Put the maple syrup, chili powder to taste (spicy!) and 2 2P | 3 3P tbsp of rice vinegar in a small saucepan and bring to a boil. Cook 1-2 minutes. Add 2 2P | 3 3P tbsp of butter and whisk. Simmer over low heat for 3-5 minutes. Set aside.
4. Cook the kale
Heat a drizzle of oil in a pan over medium high heat. Cook the kale 4-6 minutes until slightly crispy or colored. Add salt and pepper. Set aside.
5. Cook the salmon
Add a drizzle of oil to the pan or heat another pan over medium heat while cooking the kale. Cook the salmon for about 3-4 minutes per side.
6. Plate your dish
Serve the rice with the kale topped with peanuts, the cucumber salsa and the salmon topped with sauce and sesame seeds. Bon appétit!
2unitSalmon Fillets
140gBasmati Rice
100gKale
2unitLebanese Cucumber(s)
1unitCilantro
1unitVegetable Broth Cube(s)
2gChili Powder
40mlMaple Syrup
5gGrilled Sesame Seeds
15gPeanuts
What you need
pots, pans, whisk
780 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
85g
28%
fat
33g
51%
cholesterol
100mg
33%
fiber
5g
20%
protein
35g
saturated
12g
60%
sodium
126mg
5%
sugar
22g
trans
1g