Chili Ginger Salmon Fillet With Cucumber Salad Recipe

Name: Chili Ginger Salmon Fillet With Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 ounces bean sprouts about 3 cups; 1 cucumber trimmed and peeled; 2 red chilis deseeded and finely sliced; 2 limes zested and juiced; 4 teaspoons brown sugar; 6 tablespoons olive oil; 2 shallots peeled and finely diced; 1 piece fresh ginger peeled and finely grated; 1 bunch cilantro leaves chopped; 1/3 cup soy sauce; 1 pound salmon fillet skinless, cut into 4 slices; 1 cup basmati rice

Servings: persons

3 1/2 ounces bean sprouts about 3 cups
1 cucumber trimmed and peeled
2 red chilis deseeded and finely sliced
2 limes zested and juiced
4 teaspoons brown sugar
6 tablespoons olive oil
2 shallots peeled and finely diced
1 piece fresh ginger peeled and finely grated
1 bunch cilantro leaves chopped
1/3 cup soy sauce
1 pound salmon fillet skinless, cut into 4 slices
1 cup basmati rice

1
Cut cucumber lengthwise into quarters and slice thinly. Mix together half of the chilis, half of the lime zest and lime juice, and 2 tsp brown sugar. Season, and whisk in 3 tbsp olive oil. Toss cucumbers and bean sprouts in the dressing.
2
To make spicy paste, mix shallots with remaining chilis, 2 tsp brown sugar, ginger, remaining lime zest and juice, cilantro, soy sauce, salt and pepper. Cook rice in boiling salted water according to package directions.
3
Heat 2-3 tbsp olive oil in a pan, and sear salmon for 2 mins. Turn the salmon and coat with the paste. cook for a further 2 mins. Drain the rice. Arrange rice and salmon on plates and serve with cucumber-sprout salad.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 ounces bean sprouts about 3 cups, 1 cucumber trimmed and peeled, 2 red chilis deseeded and finely sliced, 2 limes zested and juiced, and more.

Yes, Chili Ginger Salmon Fillet With Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chili Ginger Salmon Fillet With Cucumber Salad

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