Marinated salmon cutlet on rice salad

Name: Marinated salmon cutlet on rice salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TABLESPOONS Honey; 1 TABLESPOON Soy sauce; 7 TABLESPOONS Olive oil; 3 TABLESPOONS Lime juice; 7-10 Tbsp Pepper; 4 Salmon chops (approx. 150 g each); 7-10 Tbsp Salt; 200 g Basmati Rice; 200 g young carrots; 200 g Cutting beans; 1 red onion; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Chive straws

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TABLESPOONS Honey
1 TABLESPOON Soy sauce
7 TABLESPOONS Olive oil
3 TABLESPOONS Lime juice
7-10 Tbsp Pepper
4 Salmon chops (approx. 150 g each)
7-10 Tbsp Salt
200 g Basmati Rice
200 g young carrots
200 g Cutting beans
1 red onion
3 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
7-10 Tbsp Chive straws

Directions

1
Mix honey, soy sauce, 3 tablespoons of oil and lime juice. Season with pepper. Wash the chops, dab dry and marinate in the marinade for about 20 minutes. Meanwhile cook the rice according to the instructions on the packet.
2
Peel, wash and slice the carrots. Wash and clean the beans and cut them into diagonal pieces. Cook the beans in boiling salted water for 8-10 minutes. Add carrots after 3 minutes. Drain vegetables and chill them cold.
3
Peel onion and cut into fine rings. Drain rice if necessary and quench cold for a short time. Mix rice, carrots, beans and onion. Mix vinegar, salt, pepper and 1 pinch of sugar. Add 3 tablespoons of oil and mix vinaigrette with the salad.
4
Remove the salmon chops from the marinade and dab a little with kitchen paper. Heat 1 tablespoon of oil in a pan and fry the salmon chops on each side for about 5 minutes. Remove and arrange on plates with the rice salad.
5
Dribble some marinade on the salmon chops. Serve garnished with chives.