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🥗 Crispy Salmon on Rice with Roasted Eggplant and Turmeric Dressing

712 kcal · 30 min · 4 servings

Ingredients

• 2 Eggplants
• Salt
• 2 Beetroot bulbs (300 g)
• 300 g Red cabbage
• 6 tbsp Rice vinegar
• 6 tbsp Peanut oil
• 1 tsp Coconut blossom sugar
• Pepper
• 2 Garlic cloves
• 200 g Greek yogurt
• 0.5 tsp Turmeric powder
• 200 g Basmati wild rice mix
• 4 Salmon fillets (with skin, 125 g each)
• 1 tbsp Olive oil
• Coarse sea salt
• 10 g black sesame seeds (2 tsp)

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Slice the eggplants lengthwise into thin slices.
3. 3. Sprinkle the slices with salt.
4. 4. Let the salted eggplants rest for 20 minutes.
5. 5. Pat the eggplants dry with a kitchen towel afterwards.
6. 6. Peel the beetroot.
7. 7. Cut the beetroot into thin strips.
8. 8. Remove the core from the red cabbage.
9. 9. Cut the red cabbage into thin strips.
10. 10. Place the beetroot in a bowl.
11. 11. Place the red cabbage in a separate bowl.
12. 12. Add 3 tablespoons of vinegar to the beetroot.
13. 13. Add 3 tablespoons of peanut oil to the beetroot.
14. 14. Add half a teaspoon of coconut blossom sugar to the beetroot.
15. 15. Add 3 tablespoons of vinegar to the red cabbage.
16. 16. Add 3 tablespoons of peanut oil to the red cabbage.
17. 17. Add half a teaspoon of coconut blossom sugar to the red cabbage.
18. 18. Work the beetroot with the ingredients vigorously.
19. 19. Work the red cabbage with the ingredients vigorously.
20. 20. Season the beetroot with salt and pepper.
21. 21. Season the red cabbage with salt and pepper.
22. 22. Let the beetroot rest for 30 minutes.
23. 23. Let the red cabbage rest for 30 minutes.
24. 24. Peel the garlic cloves.
25. 25. Finely chop the garlic.
26. 26. Mix the garlic with the yogurt.
27. 27. Add turmeric to the yogurt-garlic mixture.
28. 28. Season the dressing with salt and pepper.
29. 29. Place the rice in a pot.
30. 30. Add double the amount of cold salted water to the rice.
31. 31. Stir the rice once.
32. 32. Bring the water to a boil.
33. 33. Simmer the rice over medium heat for 16 to 18 minutes.
34. 34. Remove the pot from the heat.
35. 35. Fluff the rice with a fork.
36. 36. Let the rice cool down for 10 minutes.
37. 37. Rinse the salmon fillets.
38. 38. Pat the salmon fillets dry.
39. 39. Season the salmon fillets with salt.
40. 40. Season the salmon fillets with pepper.
41. 41. Line a baking tray with baking paper.
42. 42. Place the salmon fillets on the tray with the skin side up.
43. 43. Brush the salmon with half a teaspoon of olive oil.
44. 44. Preheat the oven with the grill function to about 220 degrees Celsius.
45. 45. Grill the salmon in the preheated oven for approx. 10 minutes.
46. 46. Brush the eggplants thinly with the remaining oil.
47. 47. Heat a grill pan thoroughly.
48. 48. Fry the eggplants on both sides for 5 minutes each over medium heat.
49. 49. Serve the rice in deep plates.
50. 50. Distribute the red cabbage on the rice.
51. 51. Distribute the beetroot on the rice.
52. 52. Place the salmon on the salad.
53. 53. Place the eggplants on the salad.
54. 54. Pour the dressing over it.
55. 55. Sprinkle the dish with coarse sea salt.
56. 56. Sprinkle the dish with black sesame seeds.

Nutrition per serving

• kcal: 712
• Protein: 35 g · Fett/Fat: 39 g · Carbs: 55 g