avec salsa aux tomates et concombres
Ingrédients : Filets de saumon • Riz basmati • Oignon jaune • Tomates Roma • Concombre • Limes • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Feta (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) (lait) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Coriandre • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
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
43 mL
Assaisonnement mexicain
8 g
Sel d'ail
4 g
Beurre
1 tbsp
Sucre
0.5 tsp
Huile
2 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- In a medium pot, heat 1/2 tbsp (1 tbsp) oil over medium.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- When the pot is hot, add onions. Cook for 3-4 min, stirring often, until tender.
- Add half the Mexican Seasoning to the pot. Cook for 30 sec, stirring often, until fragrant.
- Remove from heat, then in a small bowl, reserve a quarter of the onions, then set aside. (NOTE: They will be used in step 5.)
- Using a strainer, rinse rice until water runs clear.
- To the same pot with onions, add garlic salt and 1 1/4 cup (2 1/2 cups) water. Cover and bring to a boil over high.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Pat salmon dry with paper towels, then season with remaining Mexican Seasoning, salt and pepper.
- To a parchment-lined baking sheet, add salmon skin-side down. Drizzle 1/2 tbsp (1 tbsp) oil over top.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Remove and discard skin, if you like.
- Meanwhile, zest, then juice lime.
- Cut tomatoes into 1/2-inch pieces.
- Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop cilantro.
- In a large bowl, whisk together 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- To the bowl with dressing, add tomatoes, cucumbers, reserved onions (from step 1) and half the cilantro, then toss to coat.
- In a small bowl, combine sour cream, 1/4 tsp (1/2 tsp) lime zest and 1/2 tbsp (1 tbsp) lime juice. 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
76
g
Carbohydrate
7
g
Sugar
4
g
Dietary Fiber
36
g
Protein
115
mg
Cholesterol
1210
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
200
mg
Calcium
3.5
mg
Iron
avec salsa aux tomates et concombres
avec salsa aux tomates et concombres
avec salsa aux tomates et concombres
avec salsa aux tomates et concombres
avec salade de concombres et mayo à la sriracha