Salmon Cucumber Rice Recipe
This salmon cucumber rice recipe features a delicious contrast between the meaty salmon steak and cold, tangy cucumber. It only has a couple of easy-to-get ingredients, and a few minutes to cook as well.
Prep time: 5 minutes
Cook time: 5 minutes
Utensils:
Wok, bowl.
Serves 2
Ingredients:
1/2 cucumber, cut into 1-inch length
1/2 cup onion cubes
1-2 salmon steaks, about 150 g each , cut into 1-inch length cubes
3-4 cups pre-cooked long grain rice, refrigerated
2 tbsps. cheese powder
1 tbsp. ground black pepper
2 tbsps. vegetable oil for stir-frying
1 tsp. salt, or to taste
Directions:
1. Preheat 2 tbsps. vegetable oil in a wok until hot, in it, stir fry the onion cubes for about 1 minutes.
2. When onion turns out tender but still crisp, add into salmon cubes, stirring and tossing around the wok until half way cooked.
2. Put back cucumber cubes into the wok, season with salt and ground black pepper, continue to cook for another 1-2 minutes until well mixed.
3. Then add steamed rice and cheese powder, tossing all together, stir briefly to mix everything together.
4. Remove from heat to a bowl, and serve hot.
Tips:
Refrigerated long grain rice doesn't tend to stick and makes it perfect for this delicious dish.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 69.7 g |
| Total fat: 5.9 g |
| Carbohydrate: 159.6 g |
| Calories: 972.5 kcal |
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