Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Vegetable and Rice Salad with Salmon
25 min., ready in 55 min.
Time:
521
calories
Calories:
Health Score:
94 / 100
Ingredientsfor
- Ingredients
- 250 grams Rice
- salt
- 400 grams Salmon
- 1 garlic clove
- 2 scallions
- 100 grams Peas (frozen)
- 1 red Bell pepper
- 1 Cucumber
- 3 Tbsps olive oil
- peppers (freshly ground)
- 100 milliliters Vegetable broth
- lemon juice
- 1 Tbsp freshly chopped Chervil
Preparation
1.
Cook rice according to package instructions in boiling salted water. Cool. Rinse salmon and pat dry.
2.
Peel garlic and chop finely. Thaw peas. Rinse bell pepper, halve, remove seeds and ribs and cut into small cubes. Rinse cucumber, trim both ends, cut in half lengthwise, scoop out seeds and cut into small cubes. Rinse, dry and cut scallions into rings.
3.
Heat oil in a pan and sauté garlic. Deglaze pan with broth. Season salmon with salt and pepper. Place in a pan, cover and simmer on low heat for about 8 minutes.
4.
Flake salmon with a fork. Add prepared vegetables to the pan, remove from heat and mix with rice. Drizzle with lemon juice. Season with salt and pepper. Sprinkle with chervil and parsley and serve warm or cold.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |