Sesame Salmon Bowl with Peanut

Name: Sesame Salmon Bowl with Peanut
Prep time: 28 min
Cook time: 26 min
Total time: 54 min
Yield: 1 serving
Ingredients: 133 g Soybeans; 67 g Salmon; 50 g White Rice; 50 g Limes; 23 g Tomatoes; 17 g Peanuts; 10 g Fresh Cilantro; 5 g Sesame Seeds; 5 g Olive Oil; 2 g Cayenne; 2 g Black Pepper; 2 g Chili Powder; 2 g Garlic; 1 g Sugar

Fish & seafoodMedium (30–60 min)Light & healthy

Calories: 733kcal
Protein: 41g
Carbs: 71g
Fat: 35g
Total time: 54min

Per serving · 28 min hands-on, 26 min waiting

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Ingredients

Servings

133 g Soybeans
67 g Salmon
50 g White Rice
50 g Limes
23 g Tomatoes
17 g Peanuts
10 g Fresh Cilantro
5 g Sesame Seeds
5 g Olive Oil
2 g Cayenne
2 g Black Pepper
2 g Chili Powder
2 g Garlic
1 g Sugar

about €2.71 per serving

Instructions

Prepare the Rice

3 min hands-on15 min waiting
- Cook the white rice according to package instructions.
- Fluff with a fork and set aside, keeping warm.
Make the Spice Coating

5 min hands-on
- Finely chop or crush the peanuts and place in a large bowl.
- Add minced garlic, chili powder, black pepper, sugar, and sesame seeds.
- Mix thoroughly and transfer most to a plate, reserving some for garnish.
Prepare the Salmon

3 min hands-on
- Place the salmon fillet flesh side down on the spice coating.
- Press gently to adhere the mixture, coating the sides as well.
- Drizzle lightly with olive oil.
Cook the Salmon

2 min hands-on9 min waiting
- Preheat the air fryer to 180°C (356°F).
- Cook the salmon in the air fryer for 8–10 minutes until cooked through and crispy.
- Remove and set aside.
Blanch the Soybeans

2 min hands-on2 min waiting
- Bring salted water to a boil.
- Add soybeans and cook for 2 minutes until tender.
- Drain and set aside.
Make the Peanut Lime Sauce

5 min hands-on
- Blend the remaining peanuts into a smooth paste.
- Add tomatoes, lime juice, and cayenne pepper.
- Blend until smooth and adjust seasoning as needed.
Combine Rice and Soybeans

3 min hands-on
- Finely chop coriander leaves, reserving some for garnish.
- Mix coriander and blanched soybeans into the warm rice.
- Stir gently to combine.
Assemble the Bowl

3 min hands-on
- Divide the rice and soybean mixture between plates.
- Place the cooked salmon on top of each portion.
- Drizzle with peanut lime sauce.
Garnish and Serve

2 min hands-on
- Sprinkle remaining spice mix over the top.
- Garnish with coriander leaves and a lime wedge.
- Serve immediately.
- Cooking tips:
- For maximum crispiness on the salmon, pat the fillet dry with a paper towel before coating it with the spice mixture.
- If you prefer a spicier kick, leave the seeds in the chili when blending the sauce.
- To save time, you can prepare the rice and peanut sauce while the salmon is cooking.
- Toast the sesame seeds beforehand if you want a deeper, nuttier flavor in the spice mix.