Baked salmon with millet, pesto and salsa
For 4 servings: 800 g salmon fillet on the skin, 100 ml of Worcester or soy sauce, 50 g of sesuit, vegetable oil, salt, pepper. For pesto sauce: 50 g kinse, 20 g of mint, 1 lemon, 100 g of cashew nuts, 2 cloves of garlic, 120 ml of vegetable oil, 1 tsp. Sugar, 1 sharp green pepper, 2 branches of dill.
For salsa: ½ Pomelo, 1 avocado, 1 Sweet red pepper, 1 sharp red pepper, 2 cucumbers.
Filling for Salsa: 1 tbsp. Lemon juice, 1 tbsp. vinegar, 1 tbsp. Honey, 1 tbsp. Hammer ginger, 2 tbsp. Sesame oil, to taste sesame seeds, ½ lemon (zest). For the side dish: 1 cup of milf, 2 laurel sheets, 1 tbsp. vegetable oil, 2 h. Ground ginger, 1 onions, salt, pepper.
Time for preparing : 1 hour.
Salmon fillet Sprinkle with black ground pepper, sea salt and sesame, lubricate with vegetable oil and worm or soy sauce. Share on the baking sheet, lined with parchment, and bake for 15 minutes at 180 degrees. For a pesto sauce in a blender, mix and grind cashews, curse, mint, garlic, lemon juice, vegetable oil, and a teaspoon of sugar, a little acute pepper and dill. For the salsa, the pulp was messed in a bowl with sliced vegetables - avocado, bell pepper, sharp pepper and cucumber. For refueling - combine ground ginger, vinegar, sesame seeds, sesame oil, honey, lemon juice and lemon zest. Feed fish with spicy salad, green sauce, as well as a fast, boiled with laurel sheet, vegetable oil, salt, pepper, ginger powder and onions.
Cauliflower baked with mushrooms and cheese. .
Cauliflower baked with mushrooms and cheeseFor 4 servings: 1 Kochan cauliflower, 450 g champignons, 150 g of solid cheese, 1 tbsp. vegetable oil, greens, salt, pepper.
Time for preparing: 30 minutes.
Color cabbage to disassemble for inflorescences, and chubming champignons on halves or quarters. Slightly boil everything in salted water. Then shifting the cabbage and mushrooms on the baking sheet, sprinkle with grated cheese, greens and sprinkle with vegetable oil. Send to an oven, preheated to 190 degrees, for 15 minutes.
Cocktail from Ryazhenka with Malina. .
Cocktail from Ryazhenka with MalinaFor 2 servings: 3 h. Lemon juice, 100 ml of milk, 5 tbsp. cream (9%), 200 g of raspberry, 4 h. Sugar powder, 200 ml of ryazhenki (spokes), 4-6 pieces Malin for decoration.
Time for preparing: 20 minutes.
In the blender mix raspberries, sugar powder and lemon juice. Grind and then pierced through a sieve. Put in glasses to one and a half tablespoon of the resulting berry mixture. The rest of the raspberry mass is returned to the blender and mix with milk, rustling or outer and cream. To add on the glasses, decorate berries and serve.
"Baryshnya and Culinary", TVC, Sunday, 9:50