Filter
Reset
Sort ByRelevance
TALIEK
Baked salmon with beet-watercress stamp
Special stew with garlic, watercress, beets and salmon.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cook them for 20 minutes until done. Drain the beet in a colander.
-
Meanwhile cut the onion in half rings, the garlic fine and the watercress coarse.
-
In the meantime, heat the oil in a frying pan and fry the onion and garlic for 10 minutes. Scoop frequently.
-
Dab the salmon dry. Brush with the rest of the oil and sprinkle with salt and pepper.
-
Heat a frying pan without oil or butter and fry the salmon for 4 min. On medium heat. Turn halfway.
-
Drain the potatoes, put them back in the pan, add the yogurt and stamp with the puree pestle into a coarse puree.
-
Spoon the drained beet, fried onion and garlic and watercress and season with salt and pepper.
-
Serve the stew with the baked salmon.
Blogs that might be interesting
-
20 minMain dishonion, celery, garlic, shell paste, tuna in water, traditional olive oil, spicy pasta sauce in a pack,shells with celery-tuna sauce
-
20 minMain dishshallots, sweet-sour pickles, green olives without seeds, Herring in Tomato-madei sauce, multigrain stick bread, cucumber, dried dill, garlic sauce,herring in tomato-madei sauce on bread
-
50 minMain disheggplant, onion, garlic, Red pepper, fresh ginger root, ground coriander, cumin (djinten), grated coconut, water, traditional olive oil, sesame oil, water, brown lentils in tin,stuffed eggplants with lentils
-
25 minMain dishSpaghetti, olive oil, zucchini, leeks a la creme part cubes, cod fillet, Pesto,fish and pesto leek sauce
Nutrition
515Calories
Sodium19% DV450mg
Fat29% DV19g
Protein48% DV24g
Carbs19% DV58g
Fiber28% DV7g
Loved it