Yogourt and Sambal Oelek Marinated Salmon

Informations supplémentaires

30 min. | 657 kcal | easy | Spicy, Even better the next day | Printable version

1. Setup Caution spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Preheat to oven to 400°F. Slice the cucumbers. Chop the green onions and the chili pepper. Cut the lemon in half. On a separate board, cut the salmon into cubes.

2. Marinate the salmon In a bowl, combine the yogurt, the juice of half a lemon and the sambal oelek, to taste (caution! spicy). Add the salmon cubes and marinate until ready to cook or longer, if desired.

3. Cook the rice Rinse the rice and place it in a pot with 1.5 ^2P | 2 ^3P cups of water. Bring to a boil, reduce the heat to low, cover and cook for 10-12 minutes. Meanwhile, in a bowl, mix 2 ^2P | 3 ^3P tbsp. of rice vinegar and 1 tbsp. of sugar. Mix well. Add to rice once cooked and mix well.

4. Cook the salmon Spread the salmon on a baking sheet and cook in the oven for 8-10 minutes.

5. Make the cucumber salad In a bowl, combine the cucumbers, the sesame oil, half of the green onions, half of the sesame seeds, the juice of half a lemon, the chili peppers, to taste (caution! spicy) and 1 tbsp of sugar.

6. Plate your dish Serve the salmon with the rice and the cucumber salad. Garnish with the rest of the green onions and the rest of the sesame seeds. Bon appétit!

2unitSalmon Fillets

1unitGreek Yogourt 2%

15mlSambal Oelek

140gCalrose Rice

2unitLebanese Cucumber(s)

1unitLemon

15gGrilled Sesame Seeds

10mlSesame Oil

2unitGreen Onion(s)

1unitFresh Chili Pepper

What you need Pot, bowls, baking sheet.

657 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 63g

21%

fat 28g

43%

cholesterol 72mg

24%

fiber 3g

12%

protein 38g

saturated 6g

30%

sodium 106mg

sugar 3g

trans 0g