Kvaroy Salmon Bowl* Recipe
Coconut and basil jasmine rice, kale salad, ginger peanut vinaigrette, lemon and szechuan pepper rub
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Ingredients
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Main Ingredients
Method
Preparation Steps
Cook the Rice
In a pot, combine jasmine rice and coconut milk with 1 cup of water. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until rice is tender. Stir in chopped basil before serving.
Prepare the Kale Salad
In a large bowl, combine chopped kale, shredded carrot, and sliced cucumber. Massage the kale with your hands to soften it.
Make the Ginger Peanut Vinaigrette
In a small bowl, whisk together crushed peanuts, lemon zest, 2 tablespoons of water, and any additional seasoning to taste.
Prepare the Salmon
Rub the Kvaroy Salmon fillets with lemon zest and crushed Szechuan peppercorns. Grill or pan-sear the salmon for about 4-5 minutes per side, or until cooked through.
Assemble the Bowl
In serving bowls, layer the coconut basil jasmine rice, kale salad, and top with grilled salmon. Drizzle with ginger peanut vinaigrette and serve.