Preparation Time: 25 min.
Difficulty: Expert
Total Calories: 495 kcal
Ingredients:
- 500g of salmon fillet
- 150g of jasmine rice
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 100g of snap peas
- 1 red bell pepper, sliced
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of fresh ginger, grated
- 1 tablespoon of lime juice
- Salt and pepper to taste
- 100g of fresh coriander for garnish
Kitchen Tools Needed:
- Cooking pot
- Knife
- Cutting board
- Mixing bowl
- Measuring cups
- Stirring spoon
Instructions:
- Rinse the jasmine rice under cold water until the water runs clear, then cook it according to package instructions.
- While the rice cooks, heat sesame oil in a large cooking pot over medium heat.
- Add the diced onion and minced garlic to the pot, and sauté until fragrant and translucent.
- Incorporate the sliced red bell pepper and snap peas into the pot, cooking for another 3-4 minutes until slightly tender.
- Season the vegetables with salt, pepper, and fresh ginger, stirring well.
- Add the salmon fillet to the pot, distributing the vegetables evenly around it. Pour soy sauce and lime juice over the fish. Cover and cook for about 6-8 minutes, or until salmon is cooked through.
- Once the rice is done, fold it gently into the pot with the salmon and vegetables, ensuring everything is well combined.
- Serve the chicken rice medley in bowls, garnishing with fresh coriander.
Macros:
- Total Calories: 495kcal
- Carbs: 45g
- Proteins: 30g
- Fats: 15g
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