Buckwheat porridge with mushrooms and salmon

The most useful and valuable cereal, of course, buckwheat. In my recipe, it is presented in combination with fried mushrooms, onions and salmon. Such food belongs to the category of low-calorie and lean food. Let's cook buckwheat porridge with mushrooms and salmon. Buckwheat is fried in a dry frying pan until a nutty flavor appears, and then cooked in salted water (water should be 2 times more than cereals). While the buckwheat is cooking, the onion head is cut into strips and fried in a large amount of vegetable oil until golden brown. Then add the washed and sliced champignons to the onion and fry until a larger amount of liquid boils away. We cover the finished buckwheat with a towel for a few minutes so that all the moisture is absorbed into it and the porridge becomes crumbly. Next, we send it to a frying pan with onions and mushrooms and fry for a few minutes, stirring constantly. Cut the salmon fillet into slices and fry on both sides for a few minutes. We put buckwheat porridge with mushrooms on plates with pieces of salmon. Sprinkle the porridge with dill greens on top and decorate with lime slices. Enjoy your meal!