Fish
Crunchy Salmon Rice Bowl
Recipe
Enjoy a tasty meal with this recipe for grilled salmon with crunchy topping, served on a bed of cucumber, quinoa or rice salad. Perfect for a quick, easy and healthy weeknight meal.
ingredients
4 persons
- 4 tbsp The Spice Club topping
- 4 skinless salmon fillets
- 2 cucumbers
- 6 pickles
- 3 spring onions
- 4tsp The Spice Club Fish
- 2 lemons
- 200 g cooked quinoa and rice
- olive oil
- 1 cup Sour cream
- salt and pepper to taste
- 4 eggs boiled (optional)
preparation
- Cook the rice or Quinoa according to the instructions on the package
- Preheat the oven to 190°C and place a small baking tray in it to preheat.
- Prepare the salad: Cut the cucumbers into pieces and sprinkle with salt. Let them drain in a sieve while you prepare the rest.
- Finely chop the gherkins and spring onions. Mix them in a bowl with the cooked quinoa and rice, and the salted cucumber. Crumble the feta over it and mix well. Season with the juice of a lemon and some salt.
- Pat the salmon fillets dry and press the spice mix over the top of the salmon.
- Place a sheet of baking paper on the preheated baking tray and place the salmon fillets on it, skin side down. Sprinkle with some olive oil and bake for 7 minutes.
- Set the grill to high heat. Grill the salmon for another 2 minutes until the top is golden brown.
- Spoon the salad into bowls, place the salmon on top and add a spoonful of sour cream and, if desired, a boiled egg. Serve with a lemon wedge.
Luxury stock pots
We are regularly asked why there is no salt in our products, but sometimes there is in the recipes. Read more about this and how reducing salt intake contributes to your health & wallet via the link below.
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