Poached salmon with beetroot and mung bean sprouts
Time
Preparation time: 15 min.
Cooking or baking time: 15 min.
Total preparation time: 30 min.
To the poached in beetroot salmon with fried mung bean sprouts fits wild rice very well.
ingredients
For 1 person
- 1 piece of salmon fillet
- 1 scoop of pre-cooked beetroot
- 1/2 cup of wild rice
- mung bean sprouts
- chicken broth
- chilli flakes
- Asia 5 spices mix
- salt
- lemon juice
- dark grapes
preparation
- Bring a small saucepan of 250 ml light chicken broth and lemon juice to a boil at will, and cook the rice until it is firm.
- If necessary, rinse mung bean sprouts from the glass and fry with Asia spice mixture.
- Dice half a ball of beetroot, put in a pot with 300 ml of water, salt and heat the whole thing, poach the salmon in it for 5 minutes (cook).
- Slice the other half of the beetroot and serve as a base for the fish on the plate.
- Halve the grapes and place them on the rice as a decoration.
- Place the salmon on the beetroot and sprinkle with chilli flakes. The other beet remains in the pot, which was mainly about the color of the salmon.
- Serve mung bean sprouts as a side dish.
- If you like, you can heat the red bed in the microwave (1 minute).
Good Appetite.
