Summary

Ingredients

For the vegetables:

• 150 g red pepper (s), diced
• 150 g bell pepper (s), yellow, diced
• 150 g carrot (s), cut into 5 mm thick slices
• 15 g mushrooms, dried (Black Funus), soaked for 60 minutes
• 1 onion (s), sliced
• 1 clove garlic, finely chopped
• 300 ml stock your choice
• 4 tablespoon soy sauce
• 1 teaspoon sambal oelek
• 0.5 teaspoon ½ Chinese spice, if available
• 1 tablespoon teriyaki sauce (teriyaki marinade)
• 1 tablespoon peanut oil for frying

Also:

• 0.5 teaspoon ½ salt for the rice
• 120 g basmati rice
• 300 g salmon, fresh, skinless
• 1 teaspoon rapeseed oil for frying
• salt and pepper

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Instructions

1. Fry the prepared vegetables in 1 tablespoon of peanut oil for about 5 minutes while stirring. Deglaze with the broth. Add the remaining ingredients and simmer slowly over a low flame for about 15 minutes.
2. At the same time, cook the rice in salted water. Salt and pepper the salmon. Heat 1 teaspoon rapeseed oil in a non-stick pan. Fry the salmon for about 5 minutes on each side. Then serve the rice with the vegetables and salmon.
3. We`re not big eaters. With us this recipe is enough for 3 people.
4. This recipe has about 300 Kcal per serving. LF30 = approx. 25%