for 2 person

Rice

80 g	jasmine rice
1 ¾ dl	water

Cucumber

½	cucumber peeled, in slices
1 tsp	cane sugar
1 tsp	apple vinegar

Sauce

1 dl	coconut milk
2 tbsp	peanut butter
2 tbsp	soy sauce
1 tbsp	apple vinegar
1 tsp	cane sugar
1 tsp	green curry paste
1 tbsp	water, to taste

Salmon

180 g	salmon fillets, cut crosswise into strips approx. 1½ cm wide
4 tbsp	yuzu vinegar (Crown Selection) or soy sauce

To serve

1	ripe avocado, thinly sliced
60 g	baby spinach
1 tsp	sesame seeds

How it's done

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.

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