Salmon Skewers with Rice
- 25 ounces
- 2 tablespoons
1 canning jar (400 ml Inhalt oder 2 Einweckgläser à 250 ml Inhalt), 2 Kitchen towels, 1 Large knife, 1 Citrus juicer, 1 Measuring cups, 1 Teaspoon, 1 Pot mit Deckel, 1 Silicone spoon, 1 kleiner Plate, 1 Fine-mesh sieve, 1 kleine Ladle
Cut the salmon into thin strips, season lightly with salt and pepper and sprinkle with lemon juice. Thread on the skewers in a zigzag and chill.
Cook the rice according to the package instructions.
Melt the butter in a pan, stir in the flour and cook briefly. Then gradually stir in the liquid (milk and stock) and simmer for 3-5 minutes. Add the processed cheese and allow to melt in the sauce.
Wrap the salmon skewers in aluminium foil and cook on a hot barbecue for about 5 minutes.
Drain the rice, spoon onto plates and add a little sauce. Add a couple of skewers to each plate and serve sprinkled with parsley.