* 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
57 %** NRVs
81 %** NRVs
52 %** NRVs
**NRVs: Nutrient Reference values for one portion.
Per portion (g)***
155 Kcal / 647 KJ
554 Kcal /2317 KJ
of wich saturated:
of which sugars:
*** This recipe contains 4 portions, the values correspond to one portion.
Today we bring you a most refreshing dish! With the arrival of heat, the rice, broccoli, pickled onions, marinated salmon & soy and citrus Delta Poke Bowl is perfect.
This bowl is a source of vitamin E. Vitamin E is an antioxidant that contributes to the protection of cells from oxidative stress.
200 g of Montsià Extra Rice
400 g of salmon fillets
200 g of broccoli
2 red onions
100 ml of white vinegar
100 ml of water
½ teaspoon black peppercorns
8 tablespoons soy sauce
extra virgin olive oil
Cook the Montsià Extra Rice with plenty of water and a pinch of salt for about 15-16 minutes. Drain, cool and set aside.
Boil the broccoli sprouts with water and salt until are tender. Reserve.
Cut the salmon into cubes and season with salt and pepper. Let the soy sauce, orange juice and lime and their skin marinate with 3 tablespoons of oil.
Cover with cling film and leave in the fridge for at least 30 minutes.
Pass the salmon through the pan. Reserve it.
Reduce the remaining marinade in a small saucepan over low heat.
Peel and cut the onions into thin crescents and cook with a drizzle of oil, peppercorns and a pinch of salt.
When it starts to soften, add the vinegar and water and cook for another 5 minutes.
To assemble the Delta Poke Bowl: Place the rice in the bottom of the bowl and arrange the previous preparations in a harmonious way.
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