Roasted salmon slices in bacon coat with rice salad

Name: Roasted salmon slices in bacon coat with rice salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 200 g Cucumber; 4 TABLESPOONS Almond slivers; 4-5 Stem(s) Coriander; 2 Limes; 2 TEASPOONS Sugar; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 50 g Raisins; 4 Salmon strands (approx. 200 g each); 4 discs Bacon

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
200 g Cucumber
4 TABLESPOONS Almond slivers
4-5 Stem(s) Coriander
2 Limes
2 TEASPOONS Sugar
7-10 Tbsp Pepper
4 TABLESPOONS Oil
50 g Raisins
4 Salmon strands (approx. 200 g each)
4 discs Bacon

Directions

1
Prepare rice in boiling salted water according to package instructions. In the meantime wash the cucumber and cut into cubes. Roast almonds in a pan without fat until golden brown. Let it cool down on a flat plate. Wash the coriander, shake dry and chop finely, except for a few leaves for garnishing
2
Wash the limes hot. Finely grate the peel. Squeeze the limes. Mix lime juice with sugar, salt and pepper. Fold in 3 tablespoons of oil in a thin stream. Drain rice and mix in a bowl with raisins, cucumber cubes, almonds and chopped coriander. Season to taste with the lime vinaigrette
3
Rinse the salmon slices, dab dry. Season with a little salt and pepper. Wrap a slice of bacon around each piece. Heat 1 tablespoon of oil in a coated frying pan. Fry the fish for 6-8 minutes while turning.
4
Arrange salmon fillets together with the rice salad on plates and garnish with coriander