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.
-
15 minMain dishfarmers raw ham, garlic, Parmigiano Reggiano, fennel bulb, ricotta, medium sized egg, Spaghetti, lamb's lettuce, cress,spaghetti with raw ham and ricotta
-
15 minMain dishfresh tagliatelle, broccoli florets, Dutch shrimps, salmon chips, lemon, creme fraiche, black olives without pit, parsley,lemon tagliatelle with salmon and shrimps
-
40 minLunchzucchini, flour, egg, shallot, dried oregano, garlic, olive oil, old cheese, Greek yoghurt, grated horseradish, arugula,zucchini pancakes with horseradish dip
-
20 minMain dishfillet steak, bullet steak, parma ham, butter, olive oil, shallot, fresh sage, Red port, gorgonzola,beef medallions with gorgonzola and shallot gravy
Nutrition
850Calories
Sodium0% DV0g
Fat68% DV44g
Protein74% DV37g
Carbs25% DV75g
Fiber0% DV0g
Loved it