Salmon boreal bowl | Chef CookIt

Informations supplémentaires

30 min. | 963 kcal | easy | Favorite | 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

sugar 18g

trans 0g