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🍽️ Warm Salmon and Red Rice Salad

461 kcal · 30 min · 4 servings

Ingredients

• 175 g red rice
• salt
• 350 g salmon fillet
• 1 organic lemon (zest and juice)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 5 tbsp olive oil
• pepper
• 1 red onion
• 1 cucumber
• 150 g cherry tomatoes
• 5 g parsley (1 handful)
• 2 sprigs mint

Instructions

1. 1. Bring water to a boil and add salt. Cook the rice in it for 25 to 30 minutes, as described on the package.
2. 2. Rinse the salmon fillet under cold water. Pat it dry with a kitchen towel.
3. 3. Rub the salmon with 2 teaspoons of lemon juice and half of the spices.
4. 4. Heat 2 tablespoons of olive oil in a pan over medium heat.
5. 5. Sear the salmon fillet on all sides in the pan for 6 to 7 minutes.
6. 6. Season the salmon with salt and pepper. Remove it from the heat and let it rest briefly.
7. 7. Peel the onion and cut it into fine cubes.
8. 8. Wash the cucumber. Cut it in half lengthwise and remove the seeds.
9. 9. Cut the flesh of the cucumber into small cubes.
10. 10. Wash the tomatoes and cut them in half lengthwise as well.
11. 11. Rinse the herbs and shake them dry.
12. 12. Pluck the herb leaves and chop them finely.
13. 13. Drain the cooked rice and let it drain well.
14. 14. Tear the cooled salmon fillet into small pieces.
15. 15. Add the rice, salmon pieces, herbs, tomatoes, and onions to a large bowl.
16. 16. Add the remaining spices, the rest of the oil, the lemon zest, and the lemon juice.
17. 17. Mix all ingredients well together.
18. 18. Season the salad with salt and pepper to taste.
19. 19. Plate the salad and serve it.

Nutrition per serving

• kcal: 461
• Protein: 23 g · Fett/Fat: 24 g · Carbs: 38 g