Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice
Cucumber
Sauce
Salmon
To serve
How it's done
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Rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid.
Cucumber
Mix the cucumber, cane sugar and vinegar in a bowl, leave to absorb for approx. 15 mins.
Sauce
Place the coconut milk in a small pan along with all the other ingredients up to and including the curry paste, mix well, bring to the boil. Remove the pan from the heat, stir in the water.
Salmon
Mix the salmon with the vinegar, transfer to a baking tray lined with baking paper.
To bake
Approx. 5 mins. in the centre of an oven preheated to 180 °C. Remove.
To serve
Fluff up the rice with a fork, serve in two bowls, press down gently. Plate up the avocado and spinach with the cucumber and salmon, drizzle with a little of the sauce. Sprinkle with the sesame seeds, serve with the remainder of the sauce.
| Tip: | Garnish with some spring onion greens, cut into thin rings. |
|---|---|
| Tip: | Any leftover sauce can be used for chicken, as a dip or as a sauce for sandwiches. |
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