John Myers
Ingredients for 4 servings:
- 200 g wholegrain rice
- 1 m.-sized mango(s), ripe
- 4 garlic cloves
- 30 g fresh ginger, approx.
- 2 limes, organic
- 2 tbsp soy sauce
- 4 salmon fillets, 120 g each, with skin
- 1 bunch of spring onions
- 250 g broccoli
- 15 g mint, approx.
- 2 tsp sesame seeds
- 4 tbsp yogurt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Inspired by Jamie Oliver, exotic, fruity, light, easy to prepare
Cook the rice in salted water at a ratio of 1:2 on low heat with the lid closed for about 25 minutes until the rice has absorbed all the water. Then transfer the rice to a baking dish lined with baking paper. The baking paper saves you the need for oil for greasing. In the meantime, peel and pit the ripe mango. Place the flesh in a blender in large pieces and puree. Then add the garlic and peeled ginger and blend until creamy. Add the zest and juice of both limes and stir in the soy sauce. Place the mango marinade in a bowl. Cut the spring onions into pieces about 2 cm wide and separate the florets from the broccoli, peel the stems and cut into small pieces. Preheat the oven to the highest setting with the grill function. Remove the skin from the salmon, reserving the skin. Toss the salmon pieces in the mango teriyaki and place them on top of the rice. Put the skin back on the fillets to prevent them from burning in the oven. Mix the vegetables with the remaining mango marinade and spread it around the salmon on the rice. Place the casserole dish in the oven and grill the salmon for about 12-15 minutes. Be careful not to burn anything, as this happens very quickly. The salmon should be cooked to perfection. While the salmon is in the oven, lightly toast the sesame seeds in a pan and finely slice the mint. Remove the salmon from the oven and serve with the mint, sesame seeds, and a dollop of yogurt. My cucumber pickle goes well with it (see my recipes). This dish has 550 kcal per serving.
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