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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.
Print Recipe
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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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