For a lunch or one healthy dinner And rapid that is also cheerful choose the pokè bowl with salmon, avocado, red currant, basmati rice and baby spinach. This tempting dish is very nutritious and is prepared in less than half an hour, a light and colorful alternative to the usual first course.
Ingrediants
- 100 g of basmati rice
- 360 g of diced salmon fillet
- 50 g of baby spinach
- 1 avocado
- 120 g of red currant
- 1 clove of garlic
- lemon juice
- extra virgin olive oil
- salt
- pepper
There bowl is a very trendy dish, inspired by oriental Buddha bowls or the Hawaiian recipe del Poké both merged over time with other gastronomic traditions. The strength of the plate? Be varied and rich in nutrients well balanced and, last but not least, the ease of preparation and colorful appearance!
The version we propose is one Pokè bowl with salmon, avocado, red currant, basmati rice and baby spinach. In a bowl, in English, you will find soft cubes of sautéed salmon that combine with all the essential nutrients in a balanced meal: vitamins and minerals from vegetables and fruit, carbohydrates from rice, good fats from avocado and salmon and proteins from fish.
Recipe, easy and ready in less than half an hour, it’s perfect for sharing in a lunch or one dinner lightly, also to alternate the normally very rich meals of the holidays. To your taste, you can vary the combination of ingredients, taking rice and fish as a base, a bit like in the Basmati rice salad, smoked salmon and swordfish. Enjoy your meal!
OTHER TASTY RECIPES: Pokè bowl of tuna and avocado; Warm salad of potatoes, beetroot and salmon; Bowl with purple cabbage, bulgur, cod, broccoli, Taggiasca olives, carrots and pomegranate; Oat, salmon and radish salad
How to prepare: Pokè bowl with salmon, avocado, red currant, basmati rice and baby spinach
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
20 min
- Portions
-
2
How to prepare: Pokè bowl with salmon, avocado, red currant, basmati rice and baby spinach
To prepare the Pokè bowl with salmon, avocado, red currant, basmati rice and baby spinach, first boil the rice in boiling salted water for the time indicated on the package. Drain it and let it cool under running water. Drain again. In a non-stick pan, season the oil with garlic and, when it becomes golden, remove it. Add the salmon cubes and cook for 6-8 minutes. Season with salt and pepper.
Cut the avocado in half, remove the skin and the stone and cut into cubes. Season it with a little lemon juice and place it in the serving bowl along with the currants, baby spinach, salmon and rice. Season to taste with oil, salt and pepper and serve.
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