Salmon-vegetable stew

Name: salmon-vegetable stew
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g wild and white rice business suit; 400 g frozen wild salmon; 15 g fresh dill; 500 g deleted carrots; 2 el sunflower oil; 300 g sliced leek bag; 150 g Garlan cream cheese; 1,5 dl skim milk

Delicious stewed pot with rice, salmon fillet, carrots and leeks.

Ingredients

Directions

Boil the rice according to the instructions on the packaging. Cut the thawed salmon into cubes.
Remove the hard stems from the dill, cut the rest of the dill finely. Cut the carrots into slant slices.
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.
Add the cream cheese and milk and bring to the boil while stirring.
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.
Sprinkle with the rest of the dill. Divide the stew over the plates and scoop the rice next to it.