Name: LOW GI Salmon Chirashi with Cold Lentils, Tomato, and Shallot Avocado from 0sugar_and_lowgi
Prep time: 10 min
Yield: 4 servings
Ingredients: 4 salmon fillet; 2 tablespoon of lemon juice; 3 tablespoon of soy sauce; 1 tablespoon of olive oil; 1 teaspoon of agave syrup; 1 pinch of sesame seed; pepper (according to taste)

LOW GI Salmon Chirashi with Cold Lentils, Tomato, and Shallot Avocado from 0sugar_and_lowgi

Better than at a restaurant! It's simple, quick, and delicious. My husband and children loved it. Sushi rice has a high glycemic index, so we forget about it (you can use basmati rice instead if you want). Since I had a large amount of leftover green lentils, I thought it was perfect.

Low GI Public

Course: Starter

Preparation time: 10 minutes

Rest time: 60 minutes

Cost per serving: 3,00 €

Energy: 325 kcal / serving

Nutritional score:

Instructions

1. Marinated SALMON preparation 6 min
2. Mix soy sauce, oil, lemon juice, agave syrup, and pepper.

Partially thaw the salmon (easier for cutting) and cut it into large cubes.

Mix the fish and the marinade. Reserve in the fridge for 1 hour.
3. When serving, generously sprinkle with sesame seeds.
4. 2- Lentil preparation 2 min:

- Pre-cooked and cooled green lentils
- 3 or 4 shallots, chopped (frozen ones used here)
- Salad dressing: olive oil/vinegar/mustard

Mix everything together. You need to add quite a few shallots to make it flavorful. Taste and season according to your preference.
5. Now it's time to assemble your bowl with lentils, salmon, cherry tomatoes, and a little avocado + fresh coriander if you have it.

It is important to use frozen salmon when eating it raw as it kills certain unwanted parasites.