Grilled salmon with rice salad

Ingredients for Grilled salmon with rice salad

Instructions for Grilled salmon with rice salad

To prepare the Grilled salmon with rice salad recipe, please follow these instructions:

Cook the rice after the instructions on the bag and let them cool off.

Shake the almonds light brown on a dry forehead and let them cool off.

The sugar peas are blanched for 2 minutes.

The carrot is peeled and cut into julienne (matched strips). The panels are cut into thin strips with a scissors.

Oil, salt, pepper and lime juice are whipped together into a dressing and mixed in the warm rice.

Mix carrot strips, sugar peas, seaweed, sprouts and almonds in the rice salad. Let it marinate, like at least half an hour.

Place the salmon pieces in a refractory dish and brush with a marinade of olive oil and lime juice. The salmon pieces are grilled under the oven grill (or on barbecue) for 6-10 minutes. By size. Sprinkle with salt.

The salmon is served with rice salad and Japanese pickled ginger in small bunks on the plate. Soy sauce is served separately.