Menu
RECIPES
| Calories | 145,2 Kcal |
| Fat | 9,25 g |
| of which saturated fat | 6,28 g |
| Carbohydrates | 8,54 g |
| of which sugar | 2,11 g |
| Proteins | 7,08 g |
| Salt | 0,07 g |
| Calories | 145,2 Kcal |
| Fat | 9,25 g |
| of which saturated fat | 6,28 g |
| Carbohydrates | 8,54 g |
| of which sugar | 2,11 g |
| Proteins | 7,08 g |
| Salt | 0,07 g |
Peel and cut onion and ginger into brunoise (very fine). In a pot, place rice with water and a pinch of salt. 2 cups of water for each cup of rice. Cover and bring to a boil. Reduce the heat to a minimum and let boil for 10-15min or until the water has been absorbed. Heat a frying pan and cook the salmon over medium heat on both sides to the desired point of doneness. Heat a dash of oil in a pot. Serve the soup and top with salmon, jasmine rice and a lime wedge. paso 6 Peel and cut onion and ginger into brunoise (very fine). In a pot, place rice with water and a pinch of salt. 2 cups of water for each cup of rice. Cover and bring to a boil. Reduce the heat to a minimum and let boil for 10-15min or until the water has been absorbed. Heat a frying pan and cook the salmon over medium heat on both sides to the desired point of doneness. Heat a dash of oil in a pot. Serve the soup and top with salmon, jasmine rice and a lime wedge. paso 6Cooking step by step
The vegetables:
Cut pepper in julienne.
Cut kale “by hand”.
Cut lime in half.
Cut half the lime into wedges. 
The rice:
The salmon:
On the side of the salmon fillet, you’ll see how the cooking line goes further into the middle the more time you leave it in the frying pan.
Season with salt and pepper. 
The soup:
Add onion, pepper and ginger. Saute for 5 min approx.
Add coconut milk, curry paste and stir well.
Bring to a boil and let simmer over medium-low heat for 5 min.
Add salt and squeeze half the lime (the part you didn’t cut into wedges). Add kale 2 min before finishing. 
Your meal:
paso 6
Cooking
step by stepThe vegetables:
Cut pepper in julienne.
Cut kale “by hand”.
Cut lime in half.
Cut half the lime into wedges. 
The rice:
The salmon:
On the side of the salmon fillet, you’ll see how the cooking line goes further into the middle the more time you leave it in the frying pan.
Season with salt and pepper. The soup:
Add onion, pepper and ginger. Saute for 5 min approx.
Add coconut milk, curry paste and stir well.
Bring to a boil and let simmer over medium-low heat for 5 min.
Add salt and squeeze half the lime (the part you didn’t cut into wedges). Add kale 2 min before finishing. The lime:
paso 6
It´s simple, fill in the form and you will have it at your email in less than 3 minutes!
Don´t wait more and feed your inner chef with LetsCook 👇📕