Roasted salmon slices in bacon coat with rice salad

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g Long grain rice
  • 7-10 Tbsp Salt
  • 200 g Cucumber
  • 4 TABLESPOONS Almond slivers
  • 4-5 Stem(s) Coriander
  • 2 Limes
  • 2 TEASPOONS Sugar
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Oil
  • 50 g Raisins
  • 4 Salmon strands (approx. 200 g each)
  • 4 discs Bacon

Directions

  1. 1

    Prepare rice in boiling salted water according to package instructions. In the meantime wash the cucumber and cut into cubes. Roast almonds in a pan without fat until golden brown. Let it cool down on a flat plate. Wash the coriander, shake dry and chop finely, except for a few leaves for garnishing

  2. 2

    Wash the limes hot. Finely grate the peel. Squeeze the limes. Mix lime juice with sugar, salt and pepper. Fold in 3 tablespoons of oil in a thin stream. Drain rice and mix in a bowl with raisins, cucumber cubes, almonds and chopped coriander. Season to taste with the lime vinaigrette

  3. 3

    Rinse the salmon slices, dab dry. Season with a little salt and pepper. Wrap a slice of bacon around each piece. Heat 1 tablespoon of oil in a coated frying pan. Fry the fish for 6-8 minutes while turning.

  4. 4

    Arrange salmon fillets together with the rice salad on plates and garnish with coriander

Nutrition Facts

KCAL
860 kcal
CARBS
63 g
FATS
47 g
PROTEINS
48 g