Hoisin Glazed Salmon with Creamy Avocado Rice
30 min
Fish
89058
For 2 Portions
200 g
sockeye salmon
140 g
wild rice
30 g
cilantro, fresh
10 g
ginger
10 g
sesame seed
2
green onion
2 tbsp
hoisin sauce
1
avocado
1
lime
1
carrot
1/4
cucumber
4 tbsp
water
2 tsp
honey
2 tbsp
soy sauce
1 clove(s)
garlic
salt
1. All set?
2. Defrost salmon and pat dry.
3. Cook rice according to package instructions, then cool in refrigerator.