Fried salmon with pump apesto and rison salad
Cooking Time1 h
Ingredients11
DifficultyMedium
This salmon dish starts with a piece of fish in the oven that gets a nice cover of homemade pump apesto. It serves a rison salad with lots of green, where the lemon's shell and juice provide a fresh and horrific taste. A simple right that feels fresh, colorful and fairly saturating.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Rostad
Ingredients
4 servings
- Step: 14 pc portion pieces salmon
- Step: 21 dl pumpkins
- Step: 31 pc potting basilica
- Step: 41 msk olive oil
- Step: 5salt
- Step: 6pepper
- Step: 74 serving pasta, preferably risoni
- Step: 81 pc red
- Step: 975 g sugar
- Step: 101 pc lemon
- Step: 11150 g sunflower shots
Instructions
- Step: 1Tina salmon.
- Step: 2Put the oven at 150°C.
- Step: 3Roast the pumpkins in a dry pan and hack them roughly. Mix with rough cut basilica (save some leaves to garnishing) and oil.
- Step: 4Put the fish fillets in an oven-safe form with baking plate paper at the bottom. Spice with salt and pepper.
- Step: 5Allocate the pumpkin hack on the fish. Put in the middle of the oven 15-20 minutes. Cook during the time the risonin as directed on the packaging.
- Step: 6Scale, share and slice the onion thin. Wash the sugars and cut them in strips. Run the shell of the lemon and press out of the juice.
- Step: 7Pour off the risonin and flush rapidly in cold water. Put the risonin in a bowl and mix with onions, sugars, sunflower shots, and lemon shells. Taste with lemon juice, salt and pepper.
- Step: 8Serve the salmon with the lukewarm rison salad garnished with basil.
Näring
| Calories | 642kcal |
|---|---|
| Carbohydrates | 57.1g |
| Fat | 27.4g |
| Protein | 38.3g |
| Serving Size | 4serving |
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