Millet with steamed salmon and leeks

Ingredients

For 1 serving

• Millet60 g
• Salmon fillet130 g
• Leek0.5
• Carrots1
• Extra virgin olive oil6 g
• Dill3 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: October – March

Method

1. Rinse the millet, put it in a small pan with two and a half times its volume of water and a pinch of salt, bring to the boil, cover and cook for 15 minutes over the lowest heat, until the water is absorbed; fluff with a fork.
2. Meanwhile bring a few centimetres of water to the boil in a pan that will hold a steamer basket. Trim the root and tough green part off the leek, rinse between the layers and slice into rounds; peel the carrot and cut it into sticks.
3. Put the leek and carrot in the basket, cover and steam for 8 minutes over medium heat.
4. Add the salted salmon fillet to the basket, cover again and steam for 8 more minutes, until the salmon is opaque and flakes and the vegetables are tender.
5. Plate the millet, vegetables and salmon in large flakes; dress with the olive oil, lemon juice, chopped dill, salt and black pepper.