Salmon Fried in Sesame Seeds with Wild Rice and Creamy Zucchini
Sesame Salmon with Wild Rice and Creamy Zucchini: Easy to make and well-balanced 25 minutes Asian-style recipe. Low carb, gluten-free, healthy.
Servings 2
Ingredients
For the rice:
- 125 grams or ½ cup brown and wild rice mixture
For the salmon:
- 250 grams or ½ pound salmon
- 1 tablespoon soy sauce
- 45 grams or 3 tablespoons sesame seeds
For the creamy zucchini:
- 1 medium-sized zucchini
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 bunch chives, chopped
- 100 ml or ½ cup 20% cream
- salt
- pepper
- olive oil to fry
Instructions
- Start with boiling rice according to the instruction on your package. I boiled a triple amount of water with a pinch of salt, added rice and boiled for 20 min over low heat in a covered pot.
- Put a pan over a medium heat. Add a bit of olive oil.
- Cut your zucchini in two halves lengthwise and then finely chop it.
- Cook zucchini for about 5-7 minutes or until soft, then add lemon zest and juice, salt and pepper and cook for 2 more minutes. Add chives and cream and cook for 2 more minutes.
- Cut salmon in cubes with 3 cm (1 inch) side and put them in a bowl. Add soy sauce and sesame seeds and mix well.
- Cook salmon in a pan over medium heat with a bit of olive oil from all sides until the sesame is golden (about 5 minutes), stirring occasionally.
- Arrange rice, salmon cubes and zucchini on two plates and season to taste.
- Enjoy!