Salmon and Asparagus Rice Salad

Salmon and Asparagus Rice Salad

3.8 44 ratings

Prep. 15 min

Total 40 min

6 portions

Ingredients

Dill Sauce

fresh dill leaves only
4 sprigs
sour cream
200 g
freshly squeezed lemon juice
30 g
pickled capers drained
1 tsp
fine sea salt
¼ tsp

Rice and Salmon

garlic cloves
2
fine sea salt
1 ½ tsp
mixed peppercorns
1 tsp
lemons thin peelings of skin only
2
spring onions cut in pieces (3 cm)
60 g
fresh parsley leaves and tender stems, cut in pieces
30 g
freshly squeezed lemon juice
60 g
ground turmeric
½ tsp
white long grain rice
250 g
water
1150 g
asparagus woody ends removed, cut in pieces (3 cm)
250 g
lemon sliced (5 mm)
1
fresh salmon fillets, skinless
680 g
fresh dill leaves
1 Tbsp

Difficulty

easy

Nutrition per 1 portion

Protein 29 g

Calories 1885 kJ / 450 kcal

Fat 21 g

Carbohydrates 35 g

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