Informations supplémentaires
30 min.
|
657 kcal
|
easy
|
|
Printable version
1. Setup
Caution spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Preheat to oven to 400°F. Slice the cucumbers. Chop the green onions and the chili pepper. Cut the lemon in half. On a separate board, cut the salmon into cubes.
2. Marinate the salmon
In a bowl, combine the yogurt, the juice of half a lemon and the sambal oelek, to taste (caution! spicy). Add the salmon cubes and marinate until ready to cook or longer, if desired.
3. Cook the rice
Rinse the rice and place it in a pot with 1.5 2P | 2 3P cups of water. Bring to a boil, reduce the heat to low, cover and cook for 10-12 minutes. Meanwhile, in a bowl, mix 2 2P | 3 3P tbsp. of rice vinegar and 1 tbsp. of sugar. Mix well. Add to rice once cooked and mix well.
4. Cook the salmon
Spread the salmon on a baking sheet and cook in the oven for 8-10 minutes.
5. Make the cucumber salad
In a bowl, combine the cucumbers, the sesame oil, half of the green onions, half of the sesame seeds, the juice of half a lemon, the chili peppers, to taste (caution! spicy) and 1 tbsp of sugar.
6. Plate your dish
Serve the salmon with the rice and the cucumber salad. Garnish with the rest of the green onions and the rest of the sesame seeds. Bon appétit!
2unitSalmon Fillets
1unitGreek Yogourt 2%
15mlSambal Oelek
140gCalrose Rice
2unitLebanese Cucumber(s)
1unitLemon
15gGrilled Sesame Seeds
10mlSesame Oil
2unitGreen Onion(s)
1unitFresh Chili Pepper
What you need
Pot, bowls, baking sheet.
657 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
63g
21%
fat
28g
43%
cholesterol
72mg
24%
fiber
3g
12%
protein
38g
saturated
6g
30%
sodium
106mg
4%
sugar
3g
trans
0g