Filter
Reset
Sort ByRelevance
Victoriayuan
Arroz de tomate with grilled salmon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cross the tomatoes, put them in boiling water, peel them and cut them into cubes without seeds.
-
Heat 4 tablespoons oil and fry the onion and garlic. Scoop the tomato cubes through and bake for about 2 minutes.
-
Add the bay leaves (fresh leaves first), stock, salt and pepper and bring to the boil.
-
Stir in the rice and leave on the pan with the lid on the pan for about 20 minutes at a low setting until the water is absorbed. Meanwhile, cook the peas.
-
Heat a grill pan. Brush the salmon fillets with the rest of the oil and grill them for about 3 minutes per side until done. Season with salt and pepper.
-
Scoop the peas through the cooked rice and lay the grilled salmon on it. Garnish with some parsley.
-
20 minMain dishpotatoes with skin, olive oil, coarse sea salt, sour cream, demi crème fraîche, gorgonzola, pine nuts, Spinach, Red onion, romatomat, olive oil, lemon juice, balsamic vinegar,puffed potatoes with gorgonzola and spinach salad
-
30 minMain dishunroasted hazelnuts, celeriac, floury potatoes, chorizo sausage, garlic, fresh sliced stew vegetables, caraway seed, semi-skimmed milk, unsalted butter, rucolacress,Dutch stew with celeriac and chorizo
-
20 minMain dishoil, salami, onion, yellow bell pepper, chilibones, tomato cubes, corn kernels,bean dish with salami
-
8 minMain dishsteak, unsalted butter, mild olive oil, garlic, thyme, gorgonzola,steak gorgonzola
Nutrition
850Calories
Sodium0% DV0g
Fat68% DV44g
Protein74% DV37g
Carbs25% DV75g
Fiber0% DV0g
Loved it