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.
-
75 minMain dishpepper mix, chicken broth tablet, water, unroasted almonds, cinnamon, allspice, aniseed, cumin seed, dried oregano, raisins, coffee beans, salt, peeled canned tomatoes, turkey breast à la minute, peanut oil, dark chocolate 72%,turkey in mole sauce with coffee
-
25 minMain dishcrooked skintone, butter, baby potatoes, leeks, beetroot, creme fraiche, mustard,slaves with beetroot, leek and potatoes
-
35 minMain dishgarlic, shallot, traditional olive oil, fennel thyme sausage, fennel seed, Chinese coal, cannellini canned beans, water,white bean purée, Chinese cabbage and fennel thyme sausage
-
45 minMain dishchicken breast, chicken drumsticks, onion, garlic, olive oil, tomato, ketjapmarinade, nutmeg, stock cube, potatoes, spring / forest onion,ajam semur, braised chicken
Nutrition
850Calories
Sodium0% DV0g
Fat68% DV44g
Protein74% DV37g
Carbs25% DV75g
Fiber0% DV0g
Loved it