Salmon with spicy bonnet with Asian cucumber salad
easy
45 mins
45 mins
Ingredients
- 100 g Mung bean seedlings
- 1 Cucumber
- 1⁄2 small red chili pepper
- 1 Organic Lime
- 2 TEASPOONS demerara sugar
- 7-10 Tbsp salt, pepper
- 3 TABLESPOONS Oil
- 200 g Basmati rice
- 7-10 Tbsp Salt
- 2 shallots or 1 small onion
- 1 walnut-sized piece of ginger
- 1⁄2 small red chili pepper
- 6-8 Stem(s) Coriander
- 1 Organic Lime
- 1⁄4 Tsp Cayenne pepper
- 2 TEASPOONS demerara sugar
- 5 TABLESPOONS Soy sauce
- 500 g Salmon fillet (without skin)
- 2 TABLESPOONS Oil
Directions
- 1
For the salad, rinse, sort and drain the sprouts well. Peel the cucumber, quarter it lengthwise and slice or plane it. Remove seeds from chilli, wash and cut into fine rings.
- 2
Wash the lime in hot water, dry it and grate the peel. Halve lime and squeeze. Mix lime juice and zest, chilli rings and 2 teaspoons of sugar. Season with salt and pepper. Fold in 3 tablespoons of oil.
- 3
Mix cucumber, seedlings and vinaigrette.
- 4
For the side dish, cook rice in 400 ml of boiling salted water according to package instructions.
- 5
For the salmon, peel shallots and ginger. Chop shallots finely, ginger very finely. Remove seeds from chillies, wash and cut into rings. Wash coriander, pluck off leaves and chop. Wash and dry the lime and grate the peel finely.
- 6
Squeeze the lime. Mix everything with 1⁄4 TL cayenne pepper, chili rings, 2 TL sugar and soy sauce.
- 7
Wash the salmon, dab dry and cut into 4 slices. Heat 2 tablespoons of oil in a large frying pan. Fry the salmon for 2-3 minutes. Then turn and spread the seasoning evenly on the fried salmon side.
- 8
Fry for 2-3 more minutes. Serve everything.
Nutrition Facts
610 kcal
51 g
31 g
31 g
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