Skip to content
Menu
Creamy Salmon Rice
Main

Creamy Salmon Rice

25 minServes 2Nutri-Score B€€
from @anabananaz951 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • salmon fillet (skin and bones removed, cut into small pieces)Fish120 g
  • cooked rice (cooked, cooled)Grains200 g
  • milk (breastmilk, formula or water for babies under 12 months)Dairy120 ml
  • unsalted butterDairy10 g
  • frozen peasProduce40 g
  • carrot (peeled and finely grated)Produce1 piece
  • salt (omit for babies under 12 months)Spices1 g
  • black pepper (omit for babies under 12 months)Spices1 g

per serving

Nutrition

265kcal

Carbs
31 g
Proteins
15 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Spatula

step by step

Method

  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.
    Step 1

  2. Cook the salmon

    • Add the salmon pieces to the pan.
    • Cook gently until the salmon is opaque and flakes apart.
    Step 2

  3. Make it creamy

    • Pour in the milk and stir gently, breaking the salmon into small flakes.
    • Simmer until the sauce thickens slightly.
    Step 3

  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.
    Step 4
Get Mezze