Mexican millet bowl with salmon fillet & carrots
Mexican millet bowl with salmon fillet & carrots: 699 kcal and 37 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.
Ingredients
- 10 g Olive oil
- 70 g Millet (raw)
- 130 g Salmon fillet
- 100 g Carrots (julienned)
- 40 g Romaine lettuce (shredded)
- 3 g Cumin
- 3 g Paprika powder
- 15 g Jalapeño (in thin rings)
- 20 g Lime (juice)
Instructions
- Cook 70 g Millet per package instructions in double the amount of salted water, then drain.
- Season 130 g Salmon fillet and sear in 10 g olive oil over high heat for 4–6 minutes.
- Add 100 g Carrots, reduce to medium heat and cook 5–7 minutes until al dente.
- Put Millet in a bowl and add Salmon fillet and Carrots on top.
- Toast 3 g cumin and 3 g paprika powder for 30 seconds until fragrant; season with 15 g jalapeño and the juice of half a lime.
- Finish with 40 g fresh Romaine lettuce, season with salt, pepper and a squeeze of lemon.
Nutrition per serving
- 699 kcal
- 37 g protein
- 66 g carbs
- 32 g fat