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Grilled salmon served on black rice
Number of servings: 2
Ingredients
- Black rice - 80 g
- Salmon fillet - 300 g
- Lemon pepper - 1 pinches
- Green asparagus - 6 - 10 pieces
- Peas - 4 spoons
- Dill - 1 pinches
Cooking instructions
- Boil black rice.
- Sprinkle salmon with lemon pepper and grill on both sides.
- Remove woody ends from asparagus and blanche (blanche for 2 minutes, then put in cold water for 2 minutes).
- Boiled rice mix with canned peas. Alternatively cooked frozen peas can be used.
- Magda -
