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20
BROWN RICE BOWL WITH AVOCADO
AND SALMON
While your rice is cooking, you will have plenty of time to prepare the
vegetables and salmon for this quick and healthy meal that is high in protein and
good-for-you fats. Do not feel like you need to stay in the boundaries of the
suggested vegetables - there are so many items that would work nicely. If you have
leftover chicken on hand, that works well as a substitute for the salmon.
Makes 1 serving
1. Rub the inside of a small bowl with the halved lime
and the chili paste. Reserve the lime half for serving.
2. Assemble the Cuisinart
®
PrepExpress™ with the
Slice/Ribbon Cone and Angled Feed Tube. Slice the
radish, carrot, cucumber and avocado, stopping to
clean the Cutting Cone as necessary.
3. Put the rice into the prepared bowl. Top with the
sliced vegetables and salmon. Drizzle the sesame oil
evenly over the food and then squeeze the reserved
lime half over as well. Garnish with the sesame seeds
and herbs. Serve immediately.
Nutritional information:
Calories 643 (29% from fat) • carb. 88g • pro. 27g • fat 21g
sat. fat 3g • chol. 47g • sod. 77mg • calc. 84mg • fi ber 10g
½ LIME
¼ TEASPOON KOREAN CHILI PASTE
1 SMALL RADISH (THE WATERMELON
VARIETY MAKES FOR A BEAUTIFUL
PRESENTATION IF YOU CAN FIND IT;
IF NOT, THE CLASSIC RED RADISH
WORKS WELL, OR EVEN DAIKON)
½ MEDIUM CARROT, PEELED
1 1- TO 2-INCH PIECE SEEDLESS
CUCUMBER
½ SMALL, FIRM AVOCADO
1 CUP COOKED, SHORT-GRAIN BROWN
RICE, WARM
1 3- TO 4-OUNCE SALMON FILLET,
COOKED TO DESIRED DONENESS
½ TEASPOON SESAME OIL
SESAME SEEDS, WHITE OR BLACK
OR A COMBINATION OF BOTH
FRESH BASIL, THINLY SLICED
(CHIFFONADE)
FRESH CILANTRO LEAVES, ROUGHLY
CHOPPED
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