Salmon contains many nutrients that are good for health, so salmon porridge is chosen by many people to nourish young children and the elderly. Let’s join TasteVN in the kitchen to prepare pumpkin and carrot salmon porridge.
1. Pumpkin Salmon Porridge
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Preparation
1 hour
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Processing
30 minutes
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Difficulty
Medium
Ingredients for Pumpkin Salmon Porridge Serves 3
White rice 1 cup Salmon 200 gr Pumpkin 200 gr Cooking oil 2 tablespoons Sliced ginger 2 slices Green onions 50 gr Vinegar 1 tablespoon Seasoning 10 gr (salt/fish sauce/sugar/…)
How to Choose Fresh and Delicious Pumpkin
- You should choose heavy, firm pumpkins with smooth skin.
- Avoid selecting pumpkins with spots or blemishes on the skin.
- Additionally, you should choose those with a stem about 2 – 5 cm long, as pumpkins with longer stems are less likely to rot than those with short stems.
See details:
-800x450-2-2.jpg "2 simple, nutritious, and delicious ways to cook salmon porridge with pumpkin and carrots 3")
How to prepare Pumpkin Salmon Porridge
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Prepare the salmon
To prevent the salmon from being fishy, you can clean it using one of two methods or a combination of both.
- Method 1: rinse the salmon fillets with water mixed with 1 tablespoon of vinegar, then use a towel to dry.
- Method 2: Soak the salmon fillet in fresh milk for 3 – 5 minutes, then take it out, rinse with water, and pat dry with a towel.
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Prepare other ingredients
Peel the pumpkin, wash it clean, and cut it into small pieces. Then steam it until cooked and mash the pumpkin.
Before cooking the porridge, you should soak the rice for at least 1 hour to soften it, which will make the porridge cook faster. You can lightly pound or flatten the rice grains after soaking to allow them to absorb the flavors and cook quicker.
For the green onions, cut the leaves into short pieces about 5mm long, and crush and finely chop the bulbs.
Quick tips for peeling pumpkin
- Cut off about 1 cm thick from both ends of the pumpkin, then use a knife to peel off all the skin.
- You should use a double-edged knife to peel the pumpkin skin, as it is faster than using a regular knife.
- Then cut the pumpkin in half, scoop out the seeds, and cut the pumpkin into small square pieces as shown.
Quick tip for mashing pumpkin: You should use a sieve, place the pumpkin on it and catch a bowl underneath. Use a spoon to mash and press down so the pumpkin passes through the sieve. The portion that passes through the sieve will be small, smooth, and even.
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Lightly boil the salmon
After preparing the salmon, boil about 500ml of water with 1/3 teaspoon of salt, then add the salmon fillet and simmer on low heat for 5 minutes until the fish is cooked.
When you see the fish is cooked, take it out, mash it finely, and keep the fish boiling water to cook the porridge.
Then take a pan, sauté the chopped green onions until golden, then add the salmon with 1 teaspoon of fish sauce and 1 teaspoon of monosodium glutamate. Sauté until you see the fish meat firm up, then turn off the heat.
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Salmon pumpkin porridge
You add the soaked rice into the fish boiling water and 500ml of clean water, then turn on the stove to cook.
When the water boils, reduce the heat and stir occasionally.
When the porridge is cooked to your desired consistency, add the mashed pumpkin, stir well, then add 1/2 teaspoon of salt, 2 teaspoons of seasoning powder, 1 teaspoon of fish sauce, and adjust the seasoning to your taste.
Finally, scoop the porridge into a bowl, add 1 – 2 tablespoons of fried salmon on top, and sprinkle a little green onion to finish.
Note: Remember to stir the porridge continuously while cooking so that it does not stick to the bottom of the pot; otherwise, the porridge will burn.
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Final product
So we now have a bowl of salmon porridge that is delicious, beautiful, and full of nutrients for our family to enjoy.
2. Carrot salmon porridge
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Preparation
1 hour
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Cooking
35 minutes
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Difficulty
Medium
Ingredients for Salmon Carrot Porridge For 3 people
Salmon 230 gr White rice 50 gr Sticky rice 50 gr Minced shallots 1 tablespoon Carrot 1/2 piece Seasoning 10 gr (fish sauce/MSG/salt/…)
How to choose fresh and delicious carrots
You should choose those with smooth skin, bright color, and deep orange, and when pressed, they should still be firm, not crushed, with fresh tops as the tops help preserve the flavor of the carrot longer.
See details:
-800x450-2.jpg "2 simple, nutritious, and delicious ways to cook salmon porridge with pumpkin and carrots 18")
How to prepare Salmon Carrot Porridge
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Prepare the salmon
To prevent salmon from having a fishy smell, you can prepare it using one of two methods or combine them.
- Method 1: Rinse the salmon fillets with water mixed with 1 tablespoon of vinegar, then use a towel to dry them, and cut the fish in half.
- Method 2: Soak the salmon fillet in fresh milk for 3 – 5 minutes, then remove and rinse with water, and afterwards use a towel to dry the fish.
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Prepare other ingredients
Peel the carrot and cut it into small diced pieces, then sauté it.
Before cooking the porridge, you should soak the rice for at least 1 hour to soften the rice, making it cook faster. You can also lightly pound or crush the rice grains after soaking to allow the rice to absorb the flavors better and cook more quickly.
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Blanch the salmon
After preparing the salmon, boil about 500ml of water with 1/3 teaspoon of salt, then add the salmon fillet to blanch on low heat for 5 minutes until the fish is cooked.
When the fish is cooked, remove it and keep the fish broth. Then mash the fish into small pieces or chop finely.
Next, take a pan and sauté chopped shallots until golden, then add the salmon and sauté with 1 teaspoon of fish sauce and 1 teaspoon of monosodium glutamate until the fish firms up, then turn off the heat.
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Cook the salmon and carrot porridge
Add the soaked rice to the water used to blanch the fish and 500ml of filtered water, then turn on the stove.
When the water boils, reduce the heat and stir occasionally.
When the porridge is cooked to your liking, add the finely chopped salmon and stir well, then add 1/2 teaspoon of salt, 2 teaspoons of monosodium glutamate, 1 teaspoon of fish sauce, and adjust the seasoning to your taste. Continue to cook the porridge for another 10 minutes before turning off the heat.
Finally, ladle the porridge into a bowl, add 1 – 2 tablespoons of sautéed salmon on top, 1 – 2 tablespoons of sautéed carrots, and sprinkle a little green onion to finish.
Note: Remember to stir the porridge while cooking to prevent it from sticking to the bottom of the pot; otherwise, the porridge will burn.
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Final Product
The bowl of carrot salmon porridge looks very appealing and eye-catching after completion, and the flavor is rich due to careful seasoning. Thus, a nutritious pot of porridge has been completed for your family for an interesting meal.
How to choose fresh and delicious salmon:
First, you should choose fish with a black back and shiny scales, and a white belly that also has shiny scales. If the fish is getting older, you will notice the back turning silvery white like the belly and lacking sheen.
Next, observe the fish’s head; choose those with an intact head, clear eyes, and not sunken in.
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