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Salmon with a Sweet Chili Sauce

35 min. | 780 kcal | easy |
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1. Cook the rice Bring a pan with 1.5 2P | 2 3P cups of water and the broth cube to a boil. Pour in the rice, cover and cook over low heat for 10-12 minutes. After the rice cooks, heat a drizzle of oil in a pan over high heat. "Fry" the rice 5-6 minutes until slightly crispy.
2. Setup Roughly chop the kale. Cut the cucumber into small cubes. Chop the cilantro. Crush the peanuts. Mix the cucumber with the cilantro, a drizzle of oil, salt and pepper.
3. Make the sauce Put the maple syrup, chili powder to taste (spicy!) and 2 2P | 3 3P tbsp of rice vinegar in a small saucepan and bring to a boil. Cook 1-2 minutes. Add 2 2P | 3 3P tbsp of butter and whisk. Simmer over low heat for 3-5 minutes. Set aside.
4. Cook the kale Heat a drizzle of oil in a pan over medium high heat. Cook the kale 4-6 minutes until slightly crispy or colored. Add salt and pepper. Set aside.
5. Cook the salmon Add a drizzle of oil to the pan or heat another pan over medium heat while cooking the kale. Cook the salmon for about 3-4 minutes per side.
6. Plate your dish Serve the rice with the kale topped with peanuts, the cucumber salsa and the salmon topped with sauce and sesame seeds. Bon appétit!
2 unit Salmon Fillets
140 g Basmati Rice
100 g Kale
2 unit Lebanese Cucumber(s)
1 unit Cilantro
1 unit Vegetable Broth Cube(s)
2.5 ml Chili Powder
40 ml Maple Syrup
10 ml Grilled Sesame Seeds
15 g Peanuts
What you need pots, pans, whisk
780 kcal
% daily value
% daily value
carbohydrate 85g
fat 33g
cholesterol 100mg
fiber 5g
protein 35g
saturated 12g
sodium 126mg
sugar 22g
trans 1g