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Jacqueline B
Creamy rice with salmon and cucumber salad
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Ingredients
Directions
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Bring the water to the boil with the fish stock cube.
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Cut the beans diagonally into pieces of half a centimeter thick.
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Boil the rice in the fish stock, cook the string beans in the pan for the last 8 minutes.
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Keep a cup of the cooking liquid, pour the rice and season with the paprika powder.
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Melt the butter in a frying pan and put in the rice.
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If necessary, make it a little smoother with a little bit of cooking liquid.
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Then turn off the heat and mix the salmon pieces through it.
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Cut the lettuce and cucumber into quarters.
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Remove the stem from the lettuce and the seeds from the cucumber.
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Cut the lettuce into strips and the cucumber in the same oblique shape as the string beans.
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Mix the chopped dill, mustard, sugar and olive oil with a few tablespoons of water.
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Season this dressing with salt.
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Mix the lettuce, cucumber and beans with the dressing.
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Serve with the salmon rice.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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