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.

Cut the cabbage finely.

Peel carrots and mangoes.

Mix the vegetables in a bowl.

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.

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.

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.