Crunchy salmon rice bowl

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.

Information about salt

At The Spice Club we don't add salt to our products because we want to offer 100% pure ingredients, free from cheap fillers like salt and sugar.

If you want to add salt to dishes, you can of course. With our mixes, you at least have control over your salt intake, depending on your taste and health preferences.

More information

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