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🥗 Salmon and Vegetable Rice Salad

521 kcal · 30 min · 4 servings

Ingredients

• 250 g rice
• salt
• 400 g salmon fillet
• 1 clove of garlic
• 2 spring onions
• 100 g peas (frozen)
• 1 red bell pepper
• 1 cucumber
• 3 tbsp olive oil
• pepper (from the mill)
• 100 ml vegetable broth
• lemon juice
• 1 tbsp freshly chopped chervil

Instructions

1. 1. Cook the rice in salted water according to the package instructions.
2. 2. Let the cooked rice cool down completely.
3. 3. Wash the salmon and pat it dry with a kitchen towel.
4. 4. Peel the garlic and chop it finely.
5. 5. Let the peas thaw.
6. 6. Wash the bell pepper, halve it, remove the inside, and dice it into small pieces.
7. 7. Wash the cucumber, cut off the ends, halve it lengthwise, remove the seeds, and dice it into small pieces.
8. 8. Heat oil in a pan and sauté the garlic in it.
9. 9. Deglaze the pan with the broth.
10. 10. Season the salmon with salt and pepper.
11. 11. Place the salmon in the pan.
12. 12. Cover the pan and let the salmon cook through on low heat for about 8 minutes.
13. 13. Flake the cooked salmon into pieces.
14. 14. Add the prepared vegetables to the salmon in the pan.
15. 15. Remove the pan from the heat.
16. 16. Mix the salmon with the vegetables and the cooled rice.
17. 17. Season the salad finally with salt, pepper, and lemon juice.
18. 18. Fold the chervil into the salad.
19. 19. Serve the salad lukewarm or cold.

Nutrition per serving

• kcal: 521
• Protein: 28 g · Fett/Fat: 20 g · Carbs: 57 g