Contiene un alto porcentaje de alimentos saludables.
Carbohydrates and fiber:
* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
**NRVs: Nutrient Reference values for one portion.
Por Ración (g)**
136 Kcal / 567 KJ
590 Kcal /2466 KJ
De las cuales saturadas:
Hidratos de carbono:
De los cuales azúcares:
*** This recipe contains 4 portions, the values correspond to one portion.
We are back with a new recipe for Montsià rice and Amanda Laporte: Integral rice with salmon and teriyaki sauce. Do you want to try to prepare it?
250 g of Montsià Integral Rice
600 g of fresh salmon
120 ml of soy sauce
2 tablespoons of brown sugar
50 g of white sugar
1/2 teaspoon of garlic powder
1/2 teaspoon of powdered gínger
2 tablespoons of cold water
2 sprigs of parsley or coriandre
1 teaspoon of ground chili
2 tablespoons of rice vinegar (or white wine vinegar)
Soak the rice in water (3 times the volume of rice) in the cooking pot. After leaving the rice to stand, add ½ teaspoon of salt and cook for 30 minutes over low heat.
For the teriyaki sauce: Put all the sauce ingredients in a saucepan and beat with rods. Heat over the fire and continue stirring until thickened. Reserve.
Dice the salmon and string it into wooden skewers. Brown on a griddle or non-stick frying pan for a few seconds on each side and turn.
Serve the rice in 4 bowls, paint the skewers with the teriyaki sauce and arrange them on top. Finish with some lime juice, ground chili and chopped parsley or coriander. Serve with more sauce aside.
Share this content:
How can we help you?
Do you have any questions for our chef?
We use third-party and persistent cookies to analyze our services and show advertising related to the preferences of users based on their browsing habits. You can get more information and configure your preferences Here.