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🍽️ Gentle Poached Salmon with Rice and Papaya Salad

451 kcal · 30 min · 4 servings

Ingredients

• 200 g brown rice
• salt
• 2 organic limes
• 30 g ginger (1 piece)
• 1 stalk lemongrass (only the light part)
• 400 g salmon fillet (with skin)
• 2 tbsp fish sauce (or soy sauce)
• 1 tsp sesame oil
• 1 red chili pepper
• 2 spring onions
• 5 g mint (1 handful)
• 5 g coriander (1 handful)
• 40 g sprout mix
• 1 papaya
• 600 g small salad cucumber (2 small organic cucumbers)
• pepper

Instructions

1. 1. Put the rice into a pot with double the amount of boiling salted water.
2. 2. Let the rice cook for 30 to 40 minutes.
3. 3. Rinse the limes under hot water.
4. 4. Slice one of the limes into thin slices.
5. 5. Squeeze the juice from the second lime.
6. 6. Set the lime juice aside.
7. 7. Peel the ginger.
8. 8. Slice half of the ginger into slices.
9. 9. Finely chop the other half of the ginger.
10. 10. Remove the husk leaves from the lemongrass.
11. 11. Cut the lemongrass into small pieces.
12. 12. Pour 1 liter of water into a large pan.
13. 13. Add the lime slices, ginger slices, and lemongrass to the water.
14. 14. Bring the liquid to a boil.
15. 15. Rinse the salmon fillet.
16. 16. Place the salmon fillet in the broth with the skin side down.
17. 17. Poach the salmon for 10 to 12 minutes over low heat.
18. 18. Mix the lime juice with the fish sauce.
19. 19. Add the sesame oil to the mixture.
20. 20. Stir in the chopped ginger.
21. 21. Halve the chili pepper lengthwise.
22. 22. Remove the seeds from the chili pepper.
23. 23. Rinse the chili pepper.
24. 24. Slice the chili pepper into thin rings.
25. 25. Add the chili rings to the sauce.
26. 26. Clean the spring onions.
27. 27. Wash the spring onions.
28. 28. Slice the spring onions into thin rings.
29. 29. Wash the herbs.
30. 30. Shake the herbs dry.
31. 31. Pluck the leaves from the herbs.
32. 32. Blanch the sprouts with hot water.
33. 33. Let the sprouts drain.
34. 34. Halve the papaya.
35. 35. Remove the seeds from the papaya.
36. 36. Peel the papaya.
37. 37. Slice the papaya crosswise.
38. 38. Wash the cucumbers.
39. 39. Halve the cucumbers lengthwise.
40. 40. Cut the cucumbers diagonally into long strips.
41. 41. Remove the salmon fillet from the poaching broth.
42. 42. Separate the flesh from the skin.
43. 43. Break the salmon into coarse pieces.
44. 44. Plate the rice.
45. 45. Add the sprouts to the rice.
46. 46. Place the salmon on the rice.
47. 47. Add the cucumber strips.
48. 48. Place the papaya slices on the plates.
49. 49. Sprinkle the dish with the herbs.
50. 50. Drizzle the dish with some sauce.
51. 51. Serve the remaining sauce separately.

Nutrition per serving

• kcal: 451
• Protein: 27 g · Fett/Fat: 15 g · Carbs: 50 g