Time: 35 min.
Complexity: easily
Servings: 4

Prepare a delicious and incredibly healthy Thai-inspired dinner. Grilled salmon fillet to perfection, served with steamed black rice and a light salad of sweet and hot peppers in a citrusy dressing. The salad infuses the entire dish with refreshing flavor—don't skip this step! Sprinkle with crushed roasted peanuts before serving and enjoy.

Ingredients:

• 600 g salmon fillet with skin (one piece of the central part), preferably wild
• 1 cup black rice
• 4 cm ginger root, peeled
• 1 small clove of garlic
• 2 limes
• 1.5 tbsp fish sauce
• 2 sweet peppers (1 red, 1 yellow), thinly sliced
• Half a small red onion, thinly sliced
• Half a jalapeño, thinly sliced ​​(remove seeds to reduce heat)
• 1 cup fresh cilantro
• 1/4 cup chopped salted peanuts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, black nerone rice, sweet pepper, chili pepper, ginger root, lime juice, fish sauce, Peanut

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Preparation:

Step 1
• Preheat oven to grill mode. Cook rice according to package directions; set aside.
Step 2
• Meanwhile, finely grate the ginger, garlic, and zest of 1 lime into a large bowl. Add the juice of 1.5 limes and fish sauce. Add the bell pepper, red onion, jalapeño, 3/4 cup cilantro, and a pinch each of salt and black pepper; toss. Let the salad sit, tossing occasionally, until ready to serve. Slice the remaining lime half into wedges and set aside.
Step 3
• Line a baking sheet with foil. Cut the salmon fillet in half lengthwise, then crosswise to form 4 equal squares; season with salt and pepper. Transfer to the prepared baking sheet and broil until cooked through, 5-8 minutes.
Step 4
• Divide the rice among 4 plates. Transfer the salmon to the plates, discarding the skin; top with the vegetable salad. Sprinkle with the remaining 1/4 cup cilantro and peanuts. Serve with lime wedges.

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