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.
-
60 minMain dishgarlic, Spinach, sunflower oil, egg, wheat bread, milk, half-to-half minced, curry powder, salt,meatloaf from the oven with spinach and egg -
16 minMain dishnut rice, frozen garden peas, ready-to-eat avocado, bunch onion, cucumber, crab in water in a can, lime, mayonnaise, wasabipaste, lamb's lettuce,asian rice salad with crab -
40 minMain dishcarrots, leeks, yellow bell pepper, cod fillet, lemon, fine mustard, cocktail tomato, oregano, corn, butter,cod package with sweetcorn from the barbecue -
30 minMain dishfennel, onion, orange, White wine, cooking cream, wok prawns, olive oil, apple vinegar, raisins, fennel seeds, fresh fettucini, babyleaf,creamy fettucine with shrimp, fennel and orange
Nutrition
850Calories
Sodium0% DV0g
Fat68% DV44g
Protein74% DV37g
Carbs25% DV75g
Fiber0% DV0g
Loved it