Ingredients:
4 portions of salmon
1 1/2 pound petite potatoes
1 bundle of asparagus
2 cups uncooked rice
2 radishes
1 head of radicchio
1 bunch of watercress or arugula
olive oil and salt and pepper
Dressing:
1 tablespoon honey
juice of 1/2 lemon
1 teaspoon grainy mustard
1 clove garlic
1/4 cup olive oil
salt and pepper to taste
Method:
Heat the oven or air fryer to 400 degrees. Arrange salmon on one side of a sheet pan, seasoned with olive oil and Kinder seasoning. Arrange asparagus and sliced petite potatoes on the other side. I sliced the potatoes in 1/4 inch slices. Season with olive oil and salt and pepper. Roast in the oven for 15-20 minutes, until veggies are done and the salmon is cooked to your liking.
Cook rice. Rinse the rice well and add to a pot with 3 3/4 cup water, a pinch of salt and 1 tablespoon of butter. Cover and bring to a boil. Reduce to a simmer and cook for 18 minutes.
Assemble the bowl with a scoop of rice, sliced radicchio, watercress, cooked salmon, asparagus, potatoes, radishes and topped with dressing.
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