Salmon with Zucchini for Kids
Salmon with zucchini for kids is a recipe with fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g long grain rice
- Salt
- 100 g Sugar snap peas
- 1 tbsp plant oil
- 4 salmon fillets (about 100 g each)
- 0.5 lemon (juice)
- 1 small zucchini
- 1 small carrot
Instructions
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1.
Rinse the rice in a sieve and let it soak for 15-20 minutes in about 250 ml boiling salted water.
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2.
Wash the sugar snap peas and, if desired, pull out the threads. Cut 1-2 peas into thin strips and set aside. Lightly oil a steamer basket and line it with the sugar snap peas. Rinse the salmon fillets, pat them dry, season with a little salt and lemon juice, and place them on top of the peas. Wash the zucchini, trim the ends, slice it thinly, and lay the slices in a scalloped pattern over the salmon fillets. Sprinkle lightly with salt. Cover the pot bottom about 2 cm high with salted water and place the steamer basket on top. Steam in a closed pot for about 10 minutes.
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3.
Peel the carrot and use a small round cutter to punch out four eyes. Cut the remaining carrot into fine strips.
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4.
Remove the finished salmon. Arrange the sugar snap peas as fins on a plate, lay the salmon body on top, pile rice at the front as a head, and place one carrot eye on each side. Put a small carrot slice as a mouth on top. Lay the remaining carrot and sugar snap pea strips as waves under the fish.
