DinnerBooks
Ugnsbaked salmon with tomato salad and saffron rice

Ugnsbaked salmon with tomato salad and saffron rice

Cooking Time45 m
Ingredients14
DifficultyMedium
0
0
Idun Nilsson
When the salmon lands on the forehead with a little pepper-crunched, it immediately happens something nice in the kitchen. Here it is served with saffron rice that becomes beautifully golden and a healthy tomato salad that spikes up on the plate. It is a simple everyday dinner that still feels a little extra cared for.

Ingredients

4 servings
  • Step: 1
    1 st yellow onions
  • Step: 2
    4 msk butter
  • Step: 3
    4 port rice
  • Step: 4
    1/2 g saffron
  • Step: 5
    1/2 st pot of parsley
  • Step: 6
    4 st plums
  • Step: 7
    65 g purjolök or salad bulb
  • Step: 8
    2 msk olive oil
  • Step: 9
    1/2 st lemon
  • Step: 10
    1 msk paprika powder
  • Step: 11
    1 tsk salt
  • Step: 12
    1 krm black pepper
  • Step: 13
    4 port salmon
  • Step: 14
    1/2 msk oil

Instructions

  • Step: 1
    Tina salmon if frozen is used.
  • Step: 2
    Rice: Scale and hack the onion. Fresh the soft in the butter along with the rice in a pot. Pipe in the saffron and add the amount of water as directed on the rice pack. Clearly go under the lock.
  • Step: 3
    Tomato salad: Hack the parsley. Divide and cut the tomatoes into divides. Admire and shred the purjo or salad bulb. Mix tomatoes and onions with the olive oil. Press in the lemon and taste with salt and pepper. Mix in the parsley.
  • Step: 4
    Salmon: Mix the spices and spice the salmon. Stop the salmon in the oil in a frying pan about 4 minutes on each side.
  • Step: 5
    Serve the salmon with the rice and tomato salad.

Näring

Calories644kcal
Carbohydrates52g
Fat35g
Protein29g
Serving Size4serving

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