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Salmon with a Sweet Chili Sauce

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Salmon with a Sweet Chili Sauce

with crispy rice, kale and cucumber salsa

Informations supplémentaires
35 min. | 780 kcal | easy | Spicy | Printable version
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!
2unitSalmon Fillets
140gBasmati Rice
100gKale
2unitLebanese Cucumber(s)
1unitCilantro
1unitVegetable Broth Cube(s)
2.5mlChili Powder
40mlMaple Syrup
10mlGrilled Sesame Seeds
15gPeanuts
What you need pots, pans, whisk
780 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 85g
28%
fat 33g
51%
cholesterol 100mg
33%
fiber 5g
20%
protein 35g
saturated 12g
60%
sodium 126mg
5%
sugar 22g
trans 1g