Pink Salmon Ukha with Millet

1. 1 Pink salmon steakspack 600 g ≈ $8.00 120 g
2. 2 Potatoes≈ $2.19 per kg 120 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Milletpack 800 g ≈ $3.50 30 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Bay leaves to taste
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the potatoes² into 2 cm cubes, the carrot³ into 0.5 cm rounds, and the onion⁴ into small dice; rinse the millet⁵ with warm water until the water runs clear.

2. Bring 700 ml water to a boil in a pot, add the millet⁵ and bay leaf, and simmer for 10 minutes over medium heat, skimming off any foam.

3. Add the potatoes², carrot³, and onion⁴, season with salt, and cook for 10 minutes until the vegetables are half-done.

4. Add the pink¹ salmon steaks and simmer over low heat for 10–12 minutes, until the flesh turns white and opaque and flakes easily from the bone.

5. Taste, add more salt if needed, season with pepper, remove the bay leaf, and let stand covered for 5 minutes.

6. Ladle into bowls, sprinkle with finely chopped dill⁶, and serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.