Salmon with Asian Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 salmon fillet (s), (fresh or from the freezer) per piece approx. 160 g
- 700 g veetables, mixed, frozen (Asian) frozen wok veetables
- 300 g rice, pre-cooked
- 200 ml coconut milk, from the can
- 6 tablespoon lime juice (or lemon)
- 3 tablespoon mango chutney, hot
- 1 pinch curry powder, or 5 spice powder Asia
- Salt and pepper as needed
Print Recipe
Pin Recipe Instructions
- Let the vegetables and fish thaw a little at TK.
- Dice the fish a little coarser, but into bite-sized pieces.
- Mix the lime juice, the mango chutney and the spices into a sauce and let the fish cubes steep in it, it is important that the fish is dry and clean, the sauce will be used later.
- Preheat the oven to 180 ° C and remove the rack, it must not heat up with it.
- Cut off a piece that is just right for this portion from the roasting tube.
- Mix the vegetables, rice and cubes of salmon with the sauce in a large bowl. Put the whole thing in the roasting tube, close the tube, place it on the cold baking rack, prick the top gently so that the steam can escape and let the whole thing cook in the oven for approx.
- Tip: if you don`t like it that spicy, you can take normal mango chutney and season the sauce more pleasantly.
- If you do not want to pre-cook the rice, you can use these Uncel Bens Express rice bags, with the amount 2 bags, which are then mixed in directly from the bag without prior heating.
- The whole thing also tastes good with other fish such as saithe or similar types with firm meat.
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