Three Recipes For Salmon



Creme Fraiche


Red Onion

  1. Cook the pasta. Fry the red onion and put in the broccoli when the red onion is half prepared. Include the creme fraiche as you like, around one compartment.
  2. Bones salmon and put it in the blend. mix everything with the warm, recently cooked, pasta.

Broiler prepared salmon with lemon pesto

  • 600 gram careless filet/filets
  • 2 lemons
  • salt and pepper
  • 2 tablespoon red pesto
  • 1 deciliter Parmesan cheddar

For the bulgur serving of mixed greens:

  • 6 cooked bulgur
  • 1 asparagus
  • The skin from one lemon
  • one box of mixed drink tomatoes
  • salt and pepper
  • chives
  1. Turn on the broiler on 175 Degrees Celsius. Spread a broiler confirmation dish with a little olive oil.
  2. Put the salmon filets in the broiler evidence dish and pour on it salt and pepper. Lay the red pesto on the salmon and spot Shredded Parmesan cheddar over the salmon. Put it in the broiler for 15 minutes.
  3. Cook the bulgur by following the prompt on the bundle (for 15 minutes). Cut the asparagus into littler pieces.
  4. Warmth a griddle with a little olive oil, and put in the bulgur, lemon skin, asparagus and tomatoes and blend. Give it a chance to get extremely hot and taste with salt and pepper. Enrich with cut chives.
  • 2 deciliter fish buillon
  • juice from a large portion of a lemon
  • 4dl cooking cream
  • Solidified vegetables; carrots and peas go well
  • A large portion of a bundle of saffron
  • Rice
  1. Start with heating up the fish buillon. Press into it the lemon juice. Pour in the cooking cream.
  2. Allow this to bubble. Presently include solidified vegetables, dice the salmon and put it in with the general mish-mash, include the saffron.
  3. Present with rice.


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