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L.G. Estes
Salmon-vegetable stew
Delicious stewed pot with rice, salmon fillet, carrots and leeks.
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Ingredients
Directions
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Boil the rice according to the instructions on the packaging. Cut the thawed salmon into cubes.
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Remove the hard stems from the dill, cut the rest of the dill finely. Cut the carrots into slant slices.
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Spoon half the dill through the rice. Heat the oil in a frying pan and fry the carrots for about 3 minutes. Add the leek and cook for 1 min.
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Add the cream cheese and milk and bring to the boil while stirring.
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Add the salmon and leave on low heat in about 3 minutes with lid on the pan until tender. Add pepper and salt to taste.
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Sprinkle with the rest of the dill. Divide the stew over the plates and scoop the rice next to it.
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Nutrition
635Calories
Sodium10% DV250mg
Fat45% DV29g
Protein58% DV29g
Carbs20% DV61g
Fiber24% DV6g
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