This simple and quick salmon stew recipe with rice is ideal for those days of the week when time is short. It's a recipe that your kids will love... Bon appetit!!!
MAIN INGREDIENTS OF THIS RECIPE:
- Salmon loins, tomato, rice, olive oil
HOW TO PREPARE SALMON STEW WITH RICE:
Put the olive oil, the peeled tomato cut into small pieces and the chopped onion in a saucepan and sauté over low heat until the tomato start to break down. Add the salmon pieces and season with salt, pepper and chopped rosemary. Stir and cook for about 3 to 4 minutes. Add the rice and season with a little more salt. Stir, pour the water (twice the rice volume) and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes. Turn off the heat and serve.
YOU MAY ALSO LIKE:
- Salmon with caramelized apple
- Salmon with onions
- Sautéed salmon with vegetables
(2 votes, 4.50 out of 5)Ingredients
- 2 salmon loins (about 300 grams (10 1/2 ounces))
- Pepper (to taste)
- Rosemary (to taste)
- 50 ml (1/4 cup) olive oil
- 125 grams (2/3 cup) rice
- 1 medium onion
- 3 medium ripe tomatoes
- Salt (to taste)
Directions
- Wash and cut the salmon loins into pieces; set aside.
- Put the olive oil, the peeled tomato cut into small pieces and the chopped onion in a saucepan and sauté over low heat until the tomato start to break down, stirring occasionally. Add the salmon pieces and season with salt, pepper and chopped rosemary. Stir and cook for about 3 to 4 minutes, stirring occasionally. Add the rice and season with a little more salt. Stir, pour the water (twice the rice volume) and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes.
- Turn off the heat and serve.
