Pink salmon Anette

Receptet är från Enola Prudhommes kokbok. When I was a child, we didn´t eat meat on Fridays so Mama would fix this dish often. My daughter Annette loves salmon, so I named this dish after her. It´s simple to prepare and you don´t have to wait until Fridays come around to enjoy it!

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6 st


2 tablespoons margarine
2 cups finely chopped onions
½ cup finely chopped green bell pepper
½ cup finely chopped celery
1 ½ cups Seafood Stock or water
1/3 cup tomato paste
One 15 ½-once can pink salmon drained
½ cup finely chopped
green onions
2 tablespoons finely chopped fresh parsley
¼ teaspoon ground white pepper
¼ teaspoon ground red pepper
¼ teaspoon ground oregano
¼ teaspoon ground thyme
3 cups hot cooked rice

Gör så här

In a medium saucepan over high heat, melt the margarine. Add the onions, bell pepper and celery; sauté for 10 minutes, stirring frequently. Reduce the heat to medium; add the stock and tomato paste and cook for 5 minutes. Add the salmon, green onions, parsley, white and red peppers, oregano and thyme. Reduce the heat, and simmer for an additional 10 minutes. Shake the saucepan often to prevent sticking; do not stir, as that will cause the salmon to break up. Serve over hot rice.Lathund! Bell pepper = Paprika Green onion = purjolök eller vårlök Red pepper = cayenne peppar Thyme = Timjan Celery = Blekcelleri 3 cups = 7.2 dl 2 cups = 4.8 dl 1 ½ cups = 3.6 dl 1/3 cup = 0.8 dl 15 ½-once = 434 gram


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