Rice salad with lemon-salmon skewer

Name: Rice salad with lemon-salmon skewer
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 250 g Wild rice mixture; 150 ml Whole milk yoghurt; 150 g Salad cream (40 % fat); 1 TABLESPOON medium hot mustard; 4 TABLESPOONS Vinegar (e.g. white wine vinegar); 5 TABLESPOONS Milk; 7-10 Tbsp Cayenne pepper; 1 (approx. 200 g) red pepper; 1 Leek (leek; approx. 300 g); 100 g Mushrooms; 1 /2 Head romaine lettuce; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 3 TABLESPOONS Oil; 250 g Salmon fillet; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Lemon corners; 7-10 Tbsp wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
250 g Wild rice mixture
150 ml Whole milk yoghurt
150 g Salad cream (40 % fat)
1 TABLESPOON medium hot mustard
4 TABLESPOONS Vinegar (e.g. white wine vinegar)
5 TABLESPOONS Milk
7-10 Tbsp Cayenne pepper
1 (approx. 200 g) red pepper
1 Leek (leek; approx. 300 g)
100 g Mushrooms
1 /2 Head romaine lettuce
7-10 Tbsp Pepper
1 TEASPOON Sugar
3 TABLESPOONS Oil
250 g Salmon fillet
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Lemon corners
7-10 Tbsp wooden skewers

Directions

1
Bring salted water to the boil, pour in the rice and let it swell for about 20 minutes. In the meantime, stir yoghurt with salad cream, mustard, 2 tablespoons vinegar and milk until smooth. Season with salt and cayenne pepper. Wash, halve and clean the peppers and cut them into fine strips. Clean, wash and cut leek into fine rings. Clean and clean the mushrooms and cut them into thin slices.
2
Clean, wash and drain the lettuce. Cut into strips except for a few leaves for garnishing. Let the rice cool down. Season remaining vinegar with salt, pepper and sugar. Stir in 2 tablespoons of oil bit by bit. Mix rice with bell pepper, leek, mushrooms and salad and marinate with the vinaigrette. Season again if necessary. Wash the salmon, dab dry and cut into about 12 medium-sized cubes. Put about 3 cubes on each skewer. Season with salt and pepper. Heat the remaining oil in a pan and fry the skewers for about 3 minutes, turning them over. Remove and sprinkle with lemon juice.
3
Season again if necessary. Wash the salmon, dab dry and cut into about 12 medium-sized cubes. Put about 3 cubes on each skewer. Season with salt and pepper. Heat the remaining oil in a pan and fry the skewers for about 3 minutes, turning them over. Remove and sprinkle with lemon juice. Arrange the lettuce leaves on a plate and place the rice salad on top. Arrange salmon skewers on the rice salad, garnish with lemon wedges and spread the dressing on the salad