Buckwheat Porridge with Salmon
Main Dishes • European
Description
Buckwheat porridge with salmon
Ingredients
- Buckwheat Groats 1 cup
- Canned Saira 1 can
- Onion 1 head
- Pitted olives 3 tablespoons
- Olive Oil 4 tablespoons
- Salt to taste
- Water 2 cups
Step-by-Step Guide
Step 1
Rinse the buckwheat and toast it in a hot skillet for 4–5 minutes.
Step 2
Boil water, add salt, pour in the buckwheat, bring to a boil, skim off the foam, add 1 tablespoon of oil, cook for 6–8 minutes, then remove from heat, cover, and let sit for 6 minutes.
Step 3
Open the canned salmon, drain the liquid, remove the bones, and flake the fish with a fork.
Step 4
Slice the onion into half-rings, sauté for about 4 minutes, add the salmon, stir, and cook for another 3 minutes.
Step 5
Slice the olives into rounds.
Step 6
Add the olives and buckwheat to the salmon, stir, and cook for a couple more minutes.
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