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Salmon with rice, mango salad and lemon sauce

Salmon with rice, mango salad and lemon sauce

Salmon with rice, mango salad and lemon sauce

For the child, grate the cabbage and carrots on a grater and mix on the child's plate, see photo. You can replace the mango with plums or other fruits in wedges.

Ingredients
  

Rice

  • 300 g whole grain rice natural or brown rice

Mango salad

  • ½ scallion
  • 4 carrots
  • 1 mango

Dressing

  • ½ lemon
  • 2 teaspoons sugar

Lemon sauce

  • 1 tbsp butter
  • 1 tbsp flour
  • 3 dl milk
  • ¼ bouillon cube
  • ½ lemon pepper

Salmon

  • 500 g salmon fillet cut into 4 pieces
  • 1 teaspoon oil
  • 2 tablespoons maple syrup or other syrup
  • 5 tablespoons soy sauce if necessary.
  • Millet seed pepper

Instructions
 

Rice

  • Pour the rice into a sieve and rinse thoroughly.
  • Boil the rice according to the instructions on the packaging, but without salt, as the rest of the dish gives salt to the taste.

Mango salad

  • Cut the cabbage finely.
  • Peel carrots and mangoes.
  • Cut the carrots into fine sticks and the mango into wedges.
  • Mix the vegetables in a bowl.

Dressing

  • Squeeze the juice of the lemon. Stir lemon juice with sugar in a small bowl.
  • Taste the dressing and add if necessary. a little coarse salt and pepper.
  • Turn the dressing into the cabbage mixture and let the salad soak while you make lemon sauce and fry the salmon.

Lemon Sauce

  • Melt butter over medium heat in a small saucepan.
  • Add flour and stir for approx. 5 minutes.
  • Pour in milk and whisk in the meantime. Crumble the bouillon cube into the sauce and whip.
  • Boil the sauce through for 5-10 minutes.
  • Squeeze the juice of the lemon and pour in the sauce. Season with pepper and possibly. a little coarse salt.

Salmon

  • Turn the oven to 225 degrees.
  • Cut the fish into 4 pieces.
  • Grease an ovenproof dish with the oil and place the fish in it.
  • Mix maple syrup and soy sauce and spread it over the fish pieces. Season with pepper and garnish if necessary. with millet seeds.
  • Fry the fish in the oven for approx. 10-15 minutes on middle oven rack.
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