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.

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