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.
1
Prepare salmon rillettes. Salt the fillet, add spices, wrap in film, and steam for 30 minutes at 100 degrees.
- 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.
- 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.
- 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).
- Mango: 60 g
- Sesame paste (tahini): 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.
- Blackberry: 200 g
- Sesame paste (tahini): 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.
- 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.
- Mixed salad leaves: 200 g
8
Diced tomatoes should be placed on the lettuce leaves.
- 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.
- Cream cheese: 280 g
- Quinoa: 120 g
10
Drizzle the sauces of blackberry and mango.
- Blackberry: 200 g
- Mango: 60 g
11
Place the croutons around the rillettes and cheese. Garnish the bowl with basil and parsley leaves.
- Gluten-free bread: 120 g
- Basil: 24 g
- Parsley: 32 g
