Buddha Bowl with Salmon Rette

4 servings

45 minutes

The recipe was shared with us by Touch of Matcha chef Egor Rudolsky. Salmon goes well with cream cheese, tomatoes go well with quinoa. We added croutons to the cream cheese. And we decided to put this whole story on the leaves. What can we add? It lacked a little spiciness, and blackberry and chili sauce is just right for that. It lacked sweetness - we added mango sauce.

Energy value per serving

• Calories: 566.5
• Proteins: 24.7g
• Fats: 31.4g
• Carbohydrates: 43.3g

Ingredients

• Mixed salad leaves: 200 g
• Pink tomatoes: 200 g
• Quinoa: 120 g
• Cream cheese: 280 g
• Gluten free bread: 120 g
• Basil: 24 g
• Parsley: 32 g
• Salmon fillet: 200 g
• Salt: to taste
• Spices: to taste
• Spinach: 60 g
• Vegetable oil: 8 ml
• Chili pepper: 4 g
• Sesame paste: 48 ml
• Blackberry: 200 g
• Mango: 60 g
• Sriracha: 8 ml
• Olive oil: 12 ml

Cooking steps

1. Prepare salmon rillettes. Salt the fillet, add spices, wrap in film, and steam for 30 minutes at 100 degrees.

   Required ingredients:

   • Salmon fillet: 200 g
   • Salt:  to taste
   • Spices:  to taste

2. Mix the cooked salmon with cream cheese (80 g) in a blender - the resulting mixture should have whole pieces of fish. Transfer to a jar and chill.

   Required ingredients:

   • Salmon fillet: 200 g
   • Cream cheese: 280 g

3. For the green sauce, remove the seeds and white partitions from the pepper, wash the spinach and parsley (12 g), keeping only the leaves. Blend the greens, pepper, vegetable oil (8 ml), and a pinch of salt.

   Required ingredients:

   • Chili pepper: 4 g
   • Spinach: 60 g
   • Parsley: 32 g
   • Vegetable oil: 8 ml
   • Salt:  to taste

4. Mango sauce: blend mango pulp, mix in sesame paste (8 g), olive oil (12 ml), a bit of cold water, sriracha sauce (4 g), and basil (4 g).

   Required ingredients:

   • Mango: 60 g
   • Sesame paste: 48 ml
   • Olive oil: 12 ml
   • Sriracha: 8 ml
   • Basil: 24 g

5. For blackberry sauce, blend the blackberries and strain through a fine sieve. Add 40 g of sesame paste, a bit of olive oil, 4 g of sriracha sauce, a pinch of salt, and mix with a whisk.

   Required ingredients:

   • Blackberry: 200 g
   • Sesame paste: 48 ml
   • Olive oil: 12 ml
   • Sriracha: 8 ml
   • Salt:  to taste

6. Wash the basil and parsley leaves, slice the bread, and toast it on a dry grill.

   Required ingredients:

   • Basil: 24 g
   • Parsley: 32 g
   • Gluten free bread: 120 g

7. Mix the salad leaves with green sauce and place them in a bowl.

   Required ingredients:

   • Mixed salad leaves: 200 g

8. Diced tomatoes should be placed on the lettuce leaves.

   Required ingredients:

   • Pink tomatoes: 200 g

9. Form balls from riette, soft cheese, and quinoa with a scoop and place them in the center of the bowl.

   Required ingredients:

   • Cream cheese: 280 g
   • Quinoa: 120 g

10. Drizzle the sauces of blackberry and mango.

    Required ingredients:

    • Blackberry: 200 g
    • Mango: 60 g

11. Place the croutons around the rillettes and cheese. Garnish the bowl with basil and parsley leaves.

    Required ingredients:

    • Gluten free bread: 120 g
    • Basil: 24 g
    • Parsley: 32 g