Pink Rice and Salmon Bowl with Mango, Avocado and Wasabi Dressing
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup rice, pink (approx. 200 - 250 ml content)
- 2 salmon fillet (s)
- N / A soy sauce
- 1 mango (s), fresh or frozen
- 1 sachet lettuce, mixed
- 1 spring onion (s)
- coriander
- 1 avocado (s)
- 1 tablespoon wasabi
- Lime juice
- 1 cup crème fraîche
- salt
- possibly milk if required
- peanuts
Print Recipe
Pin Recipe Instructions
- Cook the rice as directed. If you can`t get pink rice, cook normal white rice in beetroot juice.
- In the meantime, cut the salmon into pieces and place in a little soy sauce.
- For the dressing, first stir the wasabi with lime juice until smooth. Then add the crème fraîche and season well with salt. If necessary add some milk.
- Clean, wash and spin dry the lettuce. Cut the spring onions into rings. Roughly chop the coriander. Peel and dice the mango. Halve the avocado, remove the stone, peel and cut into wedges.
- When the rice is ready, fry the fish in oil or coconut fat.
- To serve, first divide the rice in two bowls. Pour some dressing over it, then all the other ingredients. Finally add the fish.
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