Summary

Ingredients

• 1 red pepper (s)
• 1 cucumber (s)
• 2 spring onion (s)
• 2 teaspoons olive oil
• 2 teaspoons white wine vinegar
• 1 teaspoon water
• lemon juice
• salt and pepper
• 250 g salmon fillet (s), fresh or frozen oods
• thyme
• Dill
• 80 g millet
• 240 ml broth
• Garlic

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Instructions

1. Finely dice the bell pepper and cucumber, chop the spring onions. Then mix the vegetables with oil, vinegar, 1 teaspoon water and salt and season with a little lemon juice and pepper. The vegetables can now be set aside.
2. Wash the millet hot in a colander, then rinse with cold water. Bring the broth with a little garlic (if you like) and a pinch of salt in the rice bowl (steamer insert) to the boil in the steamer (approx. 5 minutes). Then add the millet and spread it so that everything is covered with the broth. The millet now stays in the steamer for 20 minutes.
3. While the millet is cooking, wash the salmon and pat dry and place in another cooking container on 2 strips of baking paper, drizzle with lemon, season with salt and top with thyme and dill.
4. The millet is ready after 20 minutes, it should have soaked up all of the broth and be nice and soft.
5. Now cook the salmon for about 10 minutes. In the meantime, let the millet cool down a bit, it should only be lukewarm.
6. When the salmon is ready, add the vegetables to the millet and mix everything together thoroughly. Then can be served.