Buckwheat porridge with salmon
4 servings
30 minutes
Buckwheat porridge with salmon is an unexpected yet exquisite combination of a traditional Slavic product and a seafood delicacy. Buckwheat, rich in nutrients, gains a special flavor when roasted before cooking until fluffy. Tender canned salmon paired with caramelized onions reveals a rich bouquet of aromas, while olives add zest and a slight tanginess. This recipe is perfect for those who appreciate simplicity in cooking but seek new gastronomic experiences. The dish can be served on its own or complemented with fresh vegetables and herbs to create a harmonious balance of flavors. Such porridge is especially good in cold weather, warming the soul and filling it with energy. Enjoy your meal!
1
Rinse the buckwheat and roast it in a hot pan for 4-5 minutes.
- Buckwheat groats: 1 glass
2
Boil water, add salt, pour in buckwheat, bring to a boil, remove foam, add 1 tablespoon of oil, cook for 6-8 minutes, then remove from heat, cover with a lid, and let sit for 6 minutes.
- Water: 2 glasss
- Salt: to taste
- Olive oil: 4 tablespoons
3
Open the canned food, drain the juice, remove the bones from the fish, and mash it with a fork.
- Canned salmon: 1 jar
4
Slice the onion into half rings, fry for about 4 minutes, add the salmon, stir, and cook for another 3 minutes.
- Onion: 1 head
- Canned salmon: 1 jar
5
Slice the olives into rounds.
- Pitted olives: 3 tablespoons
6
Add olives and buckwheat to the salmon, mix, and cook for a couple more minutes.
- Pitted olives: 3 tablespoons
- Buckwheat groats: 1 glass
- Canned salmon: 1 jar
