Buckwheat porridge with salmon and olive oil

Amazing combination ?! Perhaps, but this does not negate the harmonious taste of the whole dish, especially if you add olives and olive oil to it. Optionally, you can replace some of the olives with finely chopped pickled cucumber.

Ingredients

• 1 cup unground buckwheat
• 2 glasses of water
• 1 can of canned salmon
• 1 large onion
• 3 tbsp. l. green olives
• 3 tbsp. l. extra virgin olive oil
• 1 tbsp. l. refined olive oil
• a pinch of salt

Directions

1. Sort the buckwheat thoroughly, then rinse 2-3 times. Heat a dry frying pan and fry the buckwheat, stirring constantly, until golden brown, 4–5 minutes. Buckwheat will become very aromatic.
2. Boil water in a large saucepan, lightly add salt. Pour in the fried buckwheat and bring to a boil over high heat. Remove foam.
3. Add 1 tbsp. l. extra virgin olive oil. Reduce heat and cook for 6-8 minutes. Remove from heat, cover and leave for another 6 minutes.
4. Drain the salmon from the jar. Peel the onion, cut into thin half rings and fry in 1 tbsp. l. refined olive oil, 4 min. Add fish, stir and cook for 3 minutes.
5. Cut the pitted green olives into circles.
6. Add olives and buckwheat to a saucepan for salmon, stir, heat to the desired temperature. Drizzle with the remaining olive oil before serving.