Buckwheat porridge with salmon in fish broth

6 servings

60 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 296.3
• Proteins: 15.5g
• Fats: 10.3g
• Carbohydrates: 37g

Ingredients

• Salmon fillet: 300 g
• Buckwheat groats: 300 g
• Garlic: 2 clove
• Vegetable oil: 2 tbsp
• Carrot: 1 pc
• Onion: 1 head
• Fish broth: 300 ml
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash the fish and cut it into portion-sized pieces.

   Required ingredients:

   • Salmon fillet: 300 g

2. Crush the garlic.

   Required ingredients:

   • Garlic: 2 cloves

3. Wash the carrot, peel it, and cut it into strips.

   Required ingredients:

   • Carrot: 1 piece

4. Peel the onion, wash it, and cut it into rings.

   Required ingredients:

   • Onion: 1 head

5. Sprinkle the fish fillet with salt and pepper, add onion and garlic, then fry in heated vegetable oil.

   Required ingredients:

   • Salmon fillet: 300 g
   • Onion: 1 head
   • Garlic: 2 cloves
   • Vegetable oil: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Place the carrots on the fried fish pieces, pour in the broth and simmer for 25 minutes, then add the rinsed buckwheat and cook the porridge until ready.

   Required ingredients:

   • Carrot: 1 piece
   • Fish broth: 300 ml
   • Buckwheat groats: 300 g