Plat
Creamy Salmon Rice
25 minPour 2Nutri-Score B€€
B
25 min
25 minCreamy Salmon Rice
ce qu’il vous faut
Ingrédients
salmon fillet (skin and bones removed, cut into small pieces)Poissons120 g
cooked rice (cooked, cooled)Céréales200 g
milk (breastmilk, formula or water for babies under 12 months)Produits laitiers120 ml
unsalted butterProduits laitiers10 g
frozen peasFruits et légumes40 g
carrot (peeled and finely grated)Fruits et légumes1 morceau
salt (omit for babies under 12 months)Épices1 g
black pepper (omit for babies under 12 months)Épices1 g
par portion
Nutrition
265kcal
- Glucides
- 31 g
- Protéines
- 15 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Spatule
pas à pas
Préparation
- Étape 1
Cook the vegetables
- Melt the butter in a frying pan over medium heat.
- Add the grated carrot and frozen peas and cook until softened.
- Étape 2
Cook the salmon
- Add the salmon pieces to the pan.
- Cook gently until the salmon is opaque and flakes apart.
- Étape 3
Make it creamy
- Pour in the milk and stir gently, breaking the salmon into small flakes.
- Simmer until the sauce thickens slightly.
- Étape 4
Combine with the rice
- Add the cooked rice and stir so everything is well coated in the creamy sauce.
- Season with salt and pepper, or leave them out for babies under 12 months.
- Warm through, then let it cool slightly before serving.