Leeks-rice salad with salmon skewers
easy
50 mins
50 mins
Ingredients
- 250 g Wild rice mixture
- 7-10 Tbsp salt, cayenne pepper
- 1 red pepper
- 1 Stalk leek (leek)
- 100 g Mushrooms
- 1/2 Romaine or iceberg lettuce
- 3 TABLESPOONS White wine vinegar
- 7-10 Tbsp white pepper, 1 tsp sugar
- 3-4 Tbsp Oil
- 250 g Soured milk
- 3-4 Tbsp light salad cream
- 1 TABLESPOON medium hot mustard
- 250-300 g Salmon fillet
- 7-10 Tbsp juice of 1/2 lemon
- 7-10 Tbsp Lemon
- 4 wooden skewers
Directions
- 1
Put rice in 1/2 l boiling salted water (follow package instructions). Cover and let it swell on a mild heat for 20-25 minutes, then let it cool down
- 2
Clean and wash vegetables and mushrooms. Cut peppers into strips, leek into fine rings and mushrooms into slices. Clean, wash and cut salad into strips
- 3
Mix 2 tablespoons vinegar, salt, pepper and sugar. Whip 2-3 tablespoons of oil into it. Mix rice, paprika, leek, mushrooms, salad and marinade. Leave to stand for a while. Stir soured milk, salad cream, mustard and 1 tablespoon vinegar until smooth. Season to taste with salt and cayenne pepper
- 4
Wash, dab and chop the salmon. Put on skewers and season with salt and pepper. Fry in 1 tablespoon of hot oil all around for 3-4 minutes. Take out, sprinkle with lemon. Arrange on the rice salad, spread sauce over it. Garnish if necessary
- 5
The nutty wild rice is strictly speaking not rice at all, but an American water grass species. The slender, black-brown seeds are rich in fibre and vitamin B6. Wild rice cooks for about 45 minutes. Solo or as a faster cooking mixture (contained here as a curd) with long grain, natural or basmati rice in stores
Nutrition Facts
530 kcal
55 g
22 g
25 g
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