Danie główne
Creamy Salmon Rice
25 minPorcje: 2Nutri-Score B€€
B
25 min
25 minCreamy Salmon Rice
czego potrzebujesz
Składniki
salmon fillet (skin and bones removed, cut into small pieces)Ryby120 g
cooked rice (cooked, cooled)Produkty zbożowe200 g
milk (breastmilk, formula or water for babies under 12 months)Nabiał120 ml
unsalted butterNabiał10 g
frozen peasWarzywa i owoce40 g
carrot (peeled and finely grated)Warzywa i owoce1 kawałek
salt (omit for babies under 12 months)Przyprawy1 g
black pepper (omit for babies under 12 months)Przyprawy1 g
na porcję
Wartości odżywcze
265kcal
- Węglowodany
- 31 g
- Białko
- 15 g
- Tłuszcz
- 9 g
czego użyjesz
Przybory
Patelnia
Rondel
Łopatka kuchenna
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Cook the salmon
- Add the salmon pieces to the pan.
- Cook gently until the salmon is opaque and flakes apart.
- Krok 3
Make it creamy
- Pour in the milk and stir gently, breaking the salmon into small flakes.
- Simmer until the sauce thickens slightly.
- Krok 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.