Pink rice and salmon bowl with mango, avocado and wasabi dressing

Ingredients for 2 servings:

• 1 cup of pink rice (approx. 200 – 250 ml content)
• 2 salmon fillets
• e.g. soy sauce
• Oil or coconut oil for frying
• 1 mango(s), fresh or frozen
• 1 bag of mixed leaf salad
• 1 spring onion(s)
• e.g. coriander leaves
• 1 avocado(s)
• 1 tbsp wasabi
• e.g. lime juice
• 1 cup of crème fraîche, approx. 180 g
• n. B. Salt
• possibly milk if needed
• e.g. peanuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cook the rice according to the instructions. If you can’t get pink rice, cook regular white rice in beetroot juice. Meanwhile, cut the salmon into pieces and marinate it in a little soy sauce. For the dressing, first mix the wasabi with lime juice until smooth. Then add the crème fraîche and season generously with salt. Add a little milk if needed. Trim and wash the lettuce and spin dry. Slice the spring onions into rings. Roughly chop the coriander. Peel and dice the mango. Halve the avocado, remove the pit, peel it, and cut into wedges. When the rice is ready, fry the fish in oil or coconut oil. To serve, first divide the rice between two bowls. Drizzle with a little dressing, then add all the other ingredients. Finally, add the fish.