Salmon with Steamed Vegetables in a Japanese Soy and Lime Dressing (includes Thermomix method)
Forking Foodie
Forking Foodie
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Ingredients

  • 342 calories per portion
  • 211 calories per portion
  • 60 g uncooked rice
  • 70 calories for cauliflower rice
  • 36 calories for courgette ribbons
  • 1 small side fillet of salmon (skin on, pin-boned, around 550-600g) or 4 skinless, boneless salmon fillet steaks (about 120g each) [883 calories]
  • 240 g of rice (maximum 300g, or 200g cauliflower florets per person, for cauliflower rice - see here, or 200g courgette / zucchini ribbons / noodles) [See above for rice etc. calories]
  • 250 g broccoli, cut into small florets [83], 200g fine green beans [58] and 150g mange-tout [57])
  • Salt
  • For the dressing
  • 2 tablespoons rice-wine vinegar (30ml - check gluten free, or use apple cider vinegar) [9]
  • 2 teaspoons sugar (golden caster, or use honey etc. if you prefer) [32]
  • 1 tbsp grated root ginger (optional) [10]
  • 1 teaspoon wasabi powder [10]
  • 1 x 15ml tbsp tamari (or light soy) sauce [12]
  • 1 x 15ml tbsp toasted sesame oil [120]
  • 1 x 15ml tbsp lime juice [10]
  • To garnish
  • 8 small red radishes (approx. 100g) [14]
  • 4 spring onions (scallions) [12]
  • 2 tsp black (or white) sesame seeds [58]

Instructions

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