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Poached salmon with rice and leek
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Ingredients
Directions
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Boil the rice in a large pan with plenty of water and salt al dente. Add the leeks for the last 3 minutes and simmer. Drain everything and let it stand out.
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In the meantime, bring the wine to the boil with the stock cube, water and a knob of butter. Place the fish in and heat the heat source so that the liquid stays on the boil. Poach the fish in about 8 minutes.
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Carefully remove the salmon from the pan and keep warm under a lid. Strain the moisture and boil it for a while. Serve the rice with the salmon and add some sauce.
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Nutrition
535Calories
Sodium0% DV0g
Fat26% DV17g
Protein54% DV27g
Carbs21% DV64g
Fiber0% DV0g
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