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.
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