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Receta Salmon Poached With Tomatoes And Silverbeet
by Global Cookbook

Salmon Poached With Tomatoes And Silverbeet
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Ingredientes

  • 1 1/2 lb Salmon Fillet, skinless
  •     Salt
  •     Grnd Pepper
  • 12 ounce Silverbeet
  • 4 Tbsp. Extra virgin olive oil
  • 1 lrg Onion, thinly sliced
  • 1 1/2 x Inch Cube Ginger, slivered
  • 8 x Canned Plum Tomatoes, minced
  • 1/2 c. Thick Coconut Lowfat milk
  • 2 c. Water

Direcciones

  1. Cut salmon fillet crossways into 6 pcs. Pull out bones. Season with salt and pepper; allow to stand for 20 min. Cut green leafy part from central stems of Silverbeet. Cut green into 1/4" strips. Cut stems into 1/8" strips.
  2. Heat oil in a very large frying pan over medium heat. Add in onion, ginger and silverbeet stems. Saute/fry for 5 min. Add in tomatoes and continue to saute/fry for another 4-5 min. Add in coconut lowfat milk and water, plus salt and pepper to taste. Simmer over low heat 1 minute. Add in silverbeet leaves. Add in fish in single layer on sauce. Spoon some sauce over fish. Cover and simmer 5 min or possibly till fish is cooked through. Serve fish with sauce and vegetables.