Salmon, Rice, and Cucumber Bowl
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Source: https://recipheon.com/en/recipes/main-dishes/salmon-rice-and-cucumber-bowl
About this recipe
This salmon, rice, and cucumber bowl is a simple meal with baked salmon, carrot, and yogurt. Rice provides a mild, filling base, salmon adds distinct flavor, and fresh cucumber and carrot bring lightness and crunch. Yogurt ties the ingredients together and mellows the fish without requiring a heavy sauce. It is a substantial bowl that still tastes fresh and simple.
Ingredients
Servings: 2
220 g raw salmon fillet
100 g uncooked rice
200 ml water
1/2 cucumber
1 carrot
1 tablespoon yogurt
1/4 teaspoon salt
1/8 teaspoon black pepper
Steps
Rinse the rice, transfer it to a small saucepan, and add 200 ml water. Bring to a boil, cover, and cook over low heat for 12 minutes. Turn off the heat and leave the rice covered for another 5 minutes.
Preheat a conventional oven (no fan) to 200°C. Pat the salmon dry, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, place it on a small parchment-lined baking sheet, and bake on the middle rack for 12–15 minutes, until cooked through and beginning to flake easily.
Cut the cucumber into half-moons, the carrot into thin strips, and divide the baked salmon into larger pieces.
Divide the rice between two bowls and arrange the salmon, cucumber, and carrot on top.
Spoon half of the yogurt over each serving and serve after letting the rice cool for 5 minutes.
Estimated nutrition
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3 ratings
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