Grilled Salmon Skewers with Rice

Ingredients

• 700 g salmon fillet
• Salt
• Pepper
• 2 tbsp lemon juice
• wooden skewers
• 250 g rice
• 3 tbsp butter
• 3 tbsp Flour
• 200 ml milk
• 300 ml Vegetable broth
• 50 g processed cheese (cream flavor)
• parsley (for garnish)

Instructions

1. 1.

   Slice the salmon into thin strips, lightly season with salt and pepper, then drizzle with lemon juice. Thread the strips onto the skewers in a wave pattern and refrigerate.

2. 2.

   Cook the rice according to package instructions.

3. 3.

   In a saucepan melt the butter, add the flour and cook briefly until it turns light brown. Gradually whisk in the milk and broth, letting the mixture simmer for 3‑5 minutes. Stir in the processed cheese until fully melted into the sauce.

4. 4.

   Wrap the salmon skewers in aluminum foil and grill over high heat for about 5 minutes.

5. 5.

   Drain the rice, spoon the creamy sauce over it on plates, place the grilled skewers on top, and sprinkle with parsley before serving.