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Victoriayuan
Arroz de tomate with grilled salmon
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Ingredients
Directions
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Cross the tomatoes, put them in boiling water, peel them and cut them into cubes without seeds.
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Heat 4 tablespoons oil and fry the onion and garlic. Scoop the tomato cubes through and bake for about 2 minutes.
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Add the bay leaves (fresh leaves first), stock, salt and pepper and bring to the boil.
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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.
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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.
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Scoop the peas through the cooked rice and lay the grilled salmon on it. Garnish with some parsley.
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Nutrition
850Calories
Sodium0% DV0g
Fat68% DV44g
Protein74% DV37g
Carbs25% DV75g
Fiber0% DV0g
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