This recipe is tasty and little sweet, high in Omega oil!!
(1) Defrost 100 g Salmon fillet in refrigerator (~4 C);
(2) Prepare the congee (1/4 Japanese rice +3/4 CHinese rice) for the good texture and smell;
(3) Chop the tomato and Salmon to a quarter-size of pieces;
(4) Boil the chopped tomato with the congee for 10 mins;
(5) Finally add the Salmon pieces under well softened;
(6) Served warm and fresh.....yummy...
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