Super Quick: 15 min - salmon flakes - salad or bowl - try to use EID mangoketchup
.png)
.png)
Super Quick: 15 min - salmon flakes - salad or bowl - try to use EID mangoketchup
with corn and avocado
Mango is known as 'the king of fruits' for good reason: one mango offers more vitamins A, B, C, E and K, and more antioxidants than any other fruit!
Labels:
Caloriebewust
Allergenen :
Vis
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd15 minuten
oventijd15 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
75 gram
Warmgerookte zalmsnippers
(Bevat Vis)
75 gram
Witte langgraanrijst
⅓ stuk(s)
Mango
70 gram
Mais in blik
½ zakje(s)
Zoet-pittige chilisaus
¼ stuk(s)
Limoen
1 tl
Paprikapoeder
2.5 gram
Verse munt
(Kan bevatten Selderij)
½ stuk(s)
[Mini-]komkommer
Zelf toevoegen
1 el
[Plantaardige] mayonaise
½ el
Wittewijnazijn
½ el
[Zoutarme] sojasaus
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2852 kJ
Energie (kcal)682 kcal
Vetten25.6 g
waarvan verzadigd3.8 g
Koolhydraten85.6 g
waarvan suikers20 g
Vezels5.5 g
Eiwitten26.3 g
Zout2.6 g
Benodigdheden
•Pan
•Kleine kom
•Kom
Instructies
1
- Boil plenty of water in a pot or saucepan and cook the rice for 10 -12 minutes until done, then drain and set aside.
- In the meantime, peel and dice the mango.
- Finely chop the mint and dice the cucumber.
2
- Cut half of the lime into wedges and juice the rest into a small bowl.
- In a bowl, combine the mango with the cucumber and corn.
- Add lime juice as preferred, then season to taste with salt and pepper.
3
- In a bowl, combine the hot smoked salmon with the white wine vinegar and the paprika. Season to taste with salt and pepper.
- In a small bowl, combine the mayonnaise with the sweet chili sauce.
4
- Serve the rice in bowls and drizzle with the soy sauce.
- Top with the salmon and the salsa.
- Drizzle with the sweet chili mayonnaise and garnish with the mint.
- Serve with the lime wedges alongside.
