Millet, edamame, salmon and wakame salad

Salad of millet, edamame, salmon and wakame in which millet is a cereal that gluten-free, therefore suitable for celiacs, one of the oldest foods, widely consumed in Africa and Asia and Africa and rediscovered in Europe.

It is one of the grains richest in iron and in magnesium , It is one of the most energetic, with a moderate amount of proteins and few fats. Due to its high iron content, it is recommended in cases of physical weakness, fatigue, anemia, asthenia, low spirits...due to magnesium, it is ideal for athletes to strengthen muscles, recovery and muscle relief.

Its content in vitamins B1, B2 and B9 triples those of other cereals, making it a very appropriate cereal to regenerate the nervous system and for women during pregnancy and lactation. It favors the cellular regeneration and is therefore considered excellent for strengthening the health of skin, hair, nails and teeth.

The edamame, soybeans that contribute a large percentage in protein and fiber, It is also rich in calcium, iron, phosphorus, phosphorus, sodium, vitamin B and C. It is also rich in calcium, iron, phosphorus, sodium, vitamin B and C.

The wakame, has a high content of calcium and iodine, vitamins B complex, iron and folic acid, and it has few calories.

And as I guess you already know, the salmon is rich in fatty acids omega 3.

So as you can read, this millet, edamame, salmon and wakame salad is super healthy!

INGREDIENTS: ( 2 to 3 servings)

• 100 gr of millet
• 100 gr of salmon fresh without skin or bones.
• 1 cup of edamame
• 30 gr of wakame seaweed
• 1/2 lemon
• 30 ml soy sauce
• 30 ml rice vinegar
• 1 chili pepper
• 1 teaspoon brown sugar
• 1 tablespoon sesame seeds
• 2 tablespoons Aove (extra virgin olive oil) or sesame oil
• Salt

RECIPE ELABORATION STEP BY STEP:

1. In a large bowl with lukewarm water, we let algae soaked for ten minutes. Drain them and cut them finely.
2. Cut the salmon into cubes, put them in a bowl with a couple of tablespoons of soy, stir and let macerate while we do the rest of the preparations.
3. Toast the sesame seeds in a frying pan, no oil is necessary, but set the heat to medium so they don't burn, and move the pan so they don't stick or get too toasted.
4. We wash the millet well in a colander. Then we put it in a pot over medium heat and toast it a little. Pour water, two and a half times the amount of millet, and boil over medium heat with a little salt, following the instructions on the package, but generously about 20 minutes until all the water is absorbed, put a drizzle of oil and stir carefully with a spoon so it does not clump. Do the same with the soybeans or edamame (boil and strain).
5. In a bowl put the rice vinegar, soy and oil and sugar and whisk until the sugar dissolves. Add the crumbled chilli without the seeds or with them if you like it spicier, and the sesame seeds.
6. In a salad bowl put the millet, edamame, wakame Stir the salmon into strips, stir gently, so that everything is integrated and pour the sauce on top, mixing again carefully.

And you already have this one ready millet, edamame, salmon and wakame salad that will replenish your batteries and provide a boost of minerals and vitamins.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum