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Le Chaudron recipe
Bowl saumon gingembre
Ginger salmon rice bowl
⏱ 25 minServes 2Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
300 g (11 oz)fresh salmon
100 g (3½ oz)brown rice
1cm (1½ in) fresh ginger
1avocado
100 g (3½ oz)cucumber
60 g (2 oz)edamame
2 tbspsoy sauce
1 tspsesame oil
1 tspsesame seeds
- 300 g (11 oz) fresh salmon
- 100 g (3½ oz) brown rice
- 1 cm (1½ in) fresh ginger
- 1 avocado
- 100 g (3½ oz) cucumber
- 60 g (2 oz) edamame
- 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 in cold water. Cook it, covered, in 200 ml (¾ cup + 1 tbsp) boiling salted water for 25 minutes.
- Meanwhile, grate the fresh ginger on a Microplane. Mix with the soy sauce and sesame oil.
- Brush the salmon with half the marinade and let stand 10 minutes.
- Bring the water to a boil in the steamer. Steam the salmon 10 minutes until just cooked.
- Boil the edamame 4 minutes in salted water. Drain and shell if needed.
- Thickly slice the avocado. Cut the cucumber into thin half-moons, skin on.
- Flake the salmon into large pieces. Fluff the rice with a fork and divide between 2 large bowls.
- Arrange the salmon, avocado, cucumber and edamame in sections. Drizzle with the remaining marinade and sprinkle with sesame.
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