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Le Chaudron recipe
Bowl saumon avocat riz complet
Salmon, avocado and brown rice bowl
⏱ 30 minServes 2Easy400 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)salmon
100 g (3½ oz)brown rice
1avocado
100 g (3½ oz)cucumber
60 g (2 oz)edamame
1carrot
2 tbspsoy sauce
1 tspsesame oil
1 tspsesame seeds
- 200 g (7 oz) salmon
- 100 g (3½ oz) brown rice
- 1 avocado
- 100 g (3½ oz) cucumber
- 60 g (2 oz) edamame
- 1 carrot
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the brown rice and simmer, covered, in 200 ml (¾ cup) boiling salted water for 25 minutes.
- When the water is absorbed and the grains tender, rest for 5 minutes without lifting the lid.
- Meanwhile, steam the salmon for 8 minutes.
- Boil the edamame in salted water for 4 minutes, drain and shell if needed.
- Slice the avocado thickly, cut the cucumber into half-moons and coarsely grate the carrot.
- Flake the salmon into large pieces, removing the skin and any bones.
- Fluff the rice and divide between 2 large bowls.
- Arrange the salmon, avocado, cucumber, carrot and edamame in sections. Drizzle with soy-sesame sauce and sprinkle with sesame seeds.
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