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5.0 from 3 votes

Salmon Fried in Sesame Seeds with Wild Rice and Creamy Zucchini

Sesame Salmon with Wild Rice and Creamy Zucchini: Easy to make and well-balanced 25 minutes Asian-style recipe. Low carb, gluten-free, healthy.

Cook Time
mins
Total Time
25 mins
Servings: 2
Course: Main Course
Cuisine: Asian

Ingredients

For the rice:
  • 125 grams or 1/2 cup brown and wild rice mixture
For the salmon:
  • 250 grams or 1/2 pound salmon
  • 1 tablespoon soy sauce
  • 45 grams or 3 tablespoons sesame seeds
For the creamy zucchini:
  • 1 medium-sized zucchini
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 bunch chives, chopped
  • 100 ml or 1/2 cup 20% cream
  • salt
  • pepper
  • olive oil to fry

Instructions

    Cup of Yum
  1. Start with boiling rice according to the instruction on your package. I boiled a triple amount of water with a pinch of salt, added rice and boiled for 20 min over low heat in a covered pot.
  2. Put a pan over a medium heat. Add a bit of olive oil.
  3. Cut your zucchini in two halves lengthwise and then finely chop it.
  4. Cook zucchini for about 5-7 minutes or until soft, then add lemon zest and juice, salt and pepper and cook for 2 more minutes. Add chives and cream and cook for 2 more minutes.
  5. Cut salmon in cubes with 3 cm (1 inch) side and put them in a bowl. Add soy sauce and sesame seeds and mix well.
  6. Cook salmon in a pan over medium heat with a bit of olive oil from all sides until the sesame is golden (about 5 minutes), stirring occasionally.
  7. Arrange rice, salmon cubes and zucchini on two plates and season to taste.
  8. Enjoy!