Crispy salmon, mango rice, sesame onion vinaigrette

Hello everyone, today we will make a delicious salad

Preparation time: 25 minutes Cooking time: 20 minutes

For 4 people

Ingredients:

- 4 salmon steaks of 120g each

- 1 mango

- 50g of potato or corn starch

- 2 egg whites

- 100g of sesame seeds

- 100g cooked rice

- 150g of basmati rice

- 1 organic lime

- A few coriander leaves

- Sunflower or olive oil

- Fine salt and freshly ground pepper

For the vinaigrette:

- 3 spring onions

- 1 spoonful of ginger

- 2 tablespoons of mustard

- 4 tablespoons of toasted sesame oil

- 4 tablespoons of rice vinegar

- 4 tablespoons of soy sauce

Preparation:

1. Wash the spring onions and chop them finely. In a bowl, pour mustard, sesame oil, rice vinegar, soy sauce, add ginger and onions. Mix and keep in a cool place.

2. Peel and cut the mango in small cubes of 1 cm, keep it in a cool place.

3. Pour the cornstarch in a deep plate, the egg whites beaten with salt and pepper in a second plate, and the mixture of sesame seeds and coarsely mixed cooked rice in a third plate. Dip the fish into the cornstarch, then into the egg whites and finally into the seed mixture.

4. In a hot frying pan, pour 10cl of oil, let it heat up well, then put the fish and let it brown on all sides without overcooking, just to reach a golden color. Put the breaded fish on a plate with a paper towel, then cut them into 0.5 cm slices.

5. Cook the rice al dente in a pot of boiling salted water for about 10 minutes. Drain and add a little olive oil. Divide it between the plates, add the diced mango, place the fish slices on top, pour the sesame and onion vinaigrette, grate some lime, sprinkle with coriander leaves and enjoy!

Here is a picture of how it turned out:

I hope you enjoyed it!

See you!

Alex