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AMY CATES
Salmon burger with fresh seaweed rice salad
Breaded salmon burgers on a roll with wasabimayo and watercress with a salad of basmati rice, cucumber and seaweed.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Bring a generous pot of water to the boil. Add the rice and salt if the water is boiling.
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Bring to the boil again and cook covered over low heat for 8 minutes until done. Drain and let cool in a bowl.
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Meanwhile, heat the oil in a frying pan and fry the salmon burgers over medium heat in 10 min. Until golden brown and done. Turn halfway.
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Meanwhile, bake the kaiser rolls in the middle of the oven in approx. 6-8 min.
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Meanwhile, wash the cucumber, halve in length and remove the seed lists with a teaspoon. Cut the flesh into bows.
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Cut the bok choy into pieces. Mix the cucumber with the rice, bok choy and seaweed salad. Season with the vinegar, pepper and salt.
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Cut the kaiser rolls in half and spread them in succession with the lamb's lettuce, salmon burgers and wasabi mayonnaise. Serve the burgers with the rice salad.
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Nutrition
875Calories
Sodium0% DV1.380mg
Fat55% DV36g
Protein50% DV25g
Carbs36% DV109g
Fiber32% DV8g
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