Salmon on Warm Tomato Salad and Pesto Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g salmon fillet (s)
- 1 lemon (s), untreated
- olive oil
- rosemary
- thyme
- Spice mix, Italian
- 1 cup rice
- water
- 2 onions)
- 2 spring onion (s)
- 500 g cherry tomato (s)
- 1 teaspoon, heaped cane sugar
- 1 dash balsamic vinegar
- Salt (tomato seasoning salt)
- Pine nuts
- pesto Rosso
Print Recipe
Pin Recipe Instructions
- Cook the rice as usual.
- Mix the rosemary, thyme and Italian spice mixture with the oil.
- Brush an ovenproof dish with a little olive oil and place the defrosted fish in it. Drizzle the marinade over the fish. Cut the lemon into slices and spread over the salmon.
- Place in the oven at approx. 150 ° -200 ° for approx. 25 minutes.
- Dice the onions and cut the leek into rings. Sauté both in a pan with olive oil. Halve the tomatoes and add them to the pan as well. Don`t fry the tomatoes for too long or they`ll get mushy and disintegrate. When the peel comes off the tomatoes a little, put everything in a bowl. Add the cane sugar, the balsamic vinegar, a little olive oil, the tomato salt and a little Italian herbs to taste and sprinkle with the pine nuts.
- Drain the rice and mix with the pesto rosso.
- Take the salmon out of the oven and serve with the tomato salad, rice and lemon peel on top.
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