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Ingredients
Για τον αρακά
1 kg kg | Peas
Peas (frozen) | ||
170 g g | Olive oil Olive oil | ||
1 sprigs sprig | Spring onions
Spring onion (chopped ) | ||
1 | Garlics
Garlic (chopped ) | ||
2 | Carrots
Carrot (cut into small cubes) | ||
3 | Potatoes
Potato (cut into small cubes) | ||
300 g g | Vegetable broth Vegetable broth | ||
2 TBS TBS | Tomato paste Tomato paste | ||
2 | Star anise Star anise | ||
Salt Salt | |||
Pepper Pepper | |||
3 | Dill
Dill (chopped ) |
Για τον σολομό
500 g g | Salmon fillets Salmon fillet | ||
30 g g | Olive oil Olive oil | ||
100 g g | Vegetable broth Vegetable broth | ||
1 TS TS | Lemon zest Lemon zest | ||
1 | Salt Salt | ||
1 | Star anise Star anise | ||
1 TS TS | Dill
Dill (chopped ) |
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Method
- Heat 50 g of olive oil in a shallow saucepan, and sauté the onions and the garlic for 2 minutes.
- Add the potatoes and carrots and cook for 3 more minutes.
- Pour the vegetable broth, tomato paste and anise in and stir.
- Cook for 6 minutes, until the potatoes and carrots are tender and the liquids have evaporated.
- Then add the green peas straight from the freezer and cook for 3 minutes.
- Afterwards, add the chopped tomatoes, salt and pepper and cook for another 3 minutes.
- Finally add the dill and the remaining olive oil.
- Close the lid and remove the pan from the fire until the different aromas have blended.
- Remove the salmon- skin and bones with a tweezer and cut the fillet into slices.
- Add the salmon fillet and all the ingredients in a small bakingpan and mix up.
- Place in a preheated oven and bake for 12 minutes at 180 ℃.
- Serve the peas on a plate and place the salmon fillet on top.