Salmon filet with asian cucumber salad

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the salad, rinse sprouts well with hot water and drain well in a sieve. Wash, clean and peel the cucumber. Quarter lengthwise and cut into thin pieces. Clean and wash the chillies and cut them into fine rings

2. 2

   Wash the limes thoroughly, finely grate the peel, halve the limes and squeeze the juice. For the vinaigrette, mix about half the lime juice, chilli, lime zest and 2 teaspoons of sugar. Season with salt and pepper. Fold in 3 tablespoons of oil. Mix cucumbers and sprouts, pour vinaigrette over them

3. 3

   For the paste, peel shallots and dice them very finely. Peel ginger and grate very finely. Wash the coriander, shake dry, pluck the leaves from the stalks and, except for a few leaves for garnishing, chop

4. 4

   mix shallots, remaining chilli, 2 tsp. sugar, ginger, remaining lime peel and juice, coriander green, soy sauce, salt and pepper

5. 5

   Wash the fish, dab dry and cut into 4 slices. Prepare rice in boiling salted water according to package instructions. Heat 2-3 tablespoons of oil in a frying pan, fry fish in it from one side for about 2 minutes, turn. Spread the paste evenly on the fish, fry for about 2 minutes more

6. 6

   Drain the rice, let it drain briefly. Arrange rice and fish on plates with some frying fat, garnish with coriander. Serve salad in small bowls

Nutrition Facts

KCAL
600 kcal

CARBS
52 g

FATS
31 g

PROTEINS
31 g