avec salsa aux tomates et concombres
Pour un repas simple avec une touche de fiesta, ne cherchez pas plus loin! Le saumon juteux est assaisonné à la mexicaine et niché sur un lit étonnant de riz acidulé à la coriandre. Une pincée de feta et un filet de crema à la lime complètent le tout pour une bouchée parfaite.
Allergens
Utensils
Tags
Filet de saumon, avec la peau
250 g
Riz basmati
0.75 cup
Oignon jaune
1 unit(s)
Tomato
1 unit(s)
Mini concombres
1 unit(s)
Lime
1 unit(s)
Coriandre
7 g
Feta, émietté
0.25 cup
Crème sure
1 unit(s)
Assaisonnement mexicain
1 tbsp
Sel d'ail
1 tsp
Beurre non salé
1 tbsp
Sucre
0.5 tsp
Huile
2 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Heat a medium pot over medium heat.
- Peel, then cut onion into 1/4-inch pieces.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, until tender, 3-4 min.
- Add half the Mexican Seasoning to the pot. Cook, stirring often, until fragrant, 30 sec.
- Remove from heat, then reserve a quarter of the onions in a small bowl, then set aside. (NOTE: They will be used in step 5.)
- Add rice, 1 1/4 (2 1/2 cups) cups water and garlic salt to the same pot with remaining onions, then stir to combine. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Pat salmon dry with paper towels, then season with remaining Mexican Seasoning, salt and pepper.
- Arrange salmon skin-side down on a parchment-lined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- Meanwhile, zest, then juice lime.
- Cut tomatoes into 1/2-inch pieces.
- Halve cucumber lengthwise, then cut into 1/2-inch pieces.
- Roughly chop cilantro.
- Add 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add tomatoes, cucumbers, reserved onions (from step 1) and half the cilantro to the bowl with dressing, then toss to coat.
- Combine sour cream, 1/4 tsp (1/2 tsp) lime zest and 1/2 tbsp (1 tbsp) lime juice in a small bowl. Season with salt and pepper.
- Fluff rice with a fork, then stir in 1 tbsp (2 tbsp) butter, 1/4 tsp (1/2 tsp) lime zest and remaining cilantro.
- Divide rice between bowls. Top with salmon and tomato-cucumber salsa. Sprinkle feta over top.
- Dollop lime crema over salmon.
820
kcal
Calories
43
g
Fat
13
g
Saturated Fat
75
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
36
g
Protein
115
mg
Cholesterol
1220
mg
Sodium
0.4
g
Trans Fat
950
mg
Potassium
200
mg
Calcium
3.5
mg
Iron
avec salsa aux tomates et concombres
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