Coconut rice salad with salmon and vegetables

Name: coconut rice salad with salmon and vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g basmati rice; 1 look coconut milk 400 ml; 1 lime cleaned up; 1 forest green asparagus 500 g; 1 bag sugar snaps 200 g; 1 Red pepper; 2 cm fresh ginger (bag 150 g), peeled; 3 el Japanese soy sauce bottle of 250 ml; 200 g smoked salmon in pieces; 1 tray coriander (15 g), leaflets coarsely cut

A tasty asian recipe. The main course contains the following ingredients: fish, basmati rice, coconut milk (400 ml), lime (scrubbed), green asparagus (500 g), sugar snaps (200 g), red pepper, fresh ginger ((bag of 150 g), peeled) , Japanese soy sauce (bottle 250 ml), smoked salmon (in pieces), coriander ((15 g) and leaves coarsely chopped).

Ingredients

Directions

Put the rice in a pan and add the coconut milk, 300 ml water and some salt. Use a sharp knife or peeler to cut a few large pieces of green lime zest and add to the rice. Bring to the boil and simmer for 10 minutes. Turn off the heat, remove the lime peels and leave the rice with the lid on the pan for another 15 minutes.
Meanwhile, cut the woody underside of the asparagus and cut into 3 cm pieces. Cook them in 5 minutes until al dente. Add the sugarsnaps for the last 2 minutes. Drain and rinse with cold water.
Squeeze out the lime and put the juice in a bowl. Cut the pepper into rings and add. Grate the ginger above it. Mix in the soy sauce. Spoon the rice in a large, shallow dish. Sprinkle with the soya limo dressing and scoop. Mix the vegetables, salmon and coriander. If necessary, season with extra soy sauce.