Salmon boreal bowl
with millet, fingerling potatoes and creamy beetroot, sugar snap peas and dill salad
Informations supplémentaires
30 min.
|
963 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of salted water to a boil. Slice the radish and the cucumber. Grate the beetroot. Cut the sugar snap peas and the fingerling potatoes in half. Chop the dill.
2. Cook the millet
Add the millet to the pot of boiling water and cook or 15-18 minutes then drain.
3. Cook the potatoes
Heat a drizzle of oil in a pan over medium-high heat. Add the potatoes, cover and cook for 6 to 8 minutes. Remove from the pan.
4. Cook the salmon
Cut the salmon into big cubes. Add the salmon and the maple syrup to the pan. Cook for around 3-4 minutes on medium heat. Remove from the pan.
5. Make the salad
In bowl, toss the radish, cucumber, beetroot, sugar snap peas, dill and sour cream. Season to taste. To help your children with the development of their taste, leave those items separate to let your children decide which ones they want in their own bowl.
6. Plate your dish
Serve the millet with the salmon, the potatoes and the salad. Garnish with the dried cranberries and pumpkin seeds. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!
2unitSalmon Fillets
2unitSour Cream
0.5unitDill
2unitRadishes
2unitLebanese Cucumber(s)
1unitRed Beets
80gSugar Snap Peas
180gMillet
150gFingerling Potatoes
20gDried Cranberries
40gPumpkin Seeds
30mlMaple Syrup
What you need
pot, colander or sieve, pan
963 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
79g
26%
fat
46g
71%
cholesterol
116mg
39%
fiber
9g
36%
protein
59g
saturated
10g
50%
sodium
182mg
8%
sugar
18g
trans
0g