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🍽️ Salmon Rice Bowl with Fresh Lime Marinade

603 kcal · 30 min · 4 servings

Ingredients

• Salmon fillet with skin 500 g
• Ginger, fresh 25 g
• Organic limes 1 pc.
• Soy sauce 4 tbsp
• Sugar 0.5 tsp
• Basmati rice 300 g
• Salt pinch
• Spring onions 1 bunch
• Broccoli 1 pc.
• Sunflower oil 2 tbsp

Instructions

1. 1. Peel the ginger and cut it into very small cubes.
2. 2. Cut the lime in half and squeeze out the juice.
3. 3. In a bowl, mix the ginger with the lime juice, soy sauce, and sugar.
4. 4. Rinse the salmon and pat it dry with a kitchen towel.
5. 5. Trim the skin off the salmon thinly.
6. 6. Pour three tablespoons of the prepared marinade over the salmon.
7. 7. Let the salmon marinate in the refrigerator for about 30 minutes.
8. 8. Bring the basmati rice to a boil in a pot with about 450 milliliters of salted water.
9. 9. Cook the rice on low heat for about 12 minutes.
10. 10. Wash the spring onions and cut off the ends.
11. 11. Cut the spring onions diagonally into thin rings.
12. 12. Clean the broccoli and divide it into small florets.
13. 13. Add the broccoli florets to the rice in the last 4 to 5 minutes and cook them together.
14. 14. Heat the oil in a frying pan over medium to high heat.
15. 15. Fry the salmon for about 2 minutes on each side.
16. 16. Reduce the heat and cook the salmon covered for approx. 5 minutes.
17. 17. Add the spring onion rings in the last 3 to 4 minutes and fry them along.
18. 18. Divide the rice and broccoli among four plates.
19. 19. Pour the remaining soy dressing over the vegetables.
20. 20. Shred the salmon into pieces using two forks.
21. 21. Place the spring onions on the salmon and serve the bowl.

Nutrition per serving

• kcal: 603
• Protein: 32 g · Fett/Fat: 26 g · Carbs: 62 g