John Myers
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Stir-fry: Spanish Tomato and Pepper Pan with Wild Salmon
The perfect stir-fry: spanish tomato and pepper pan with wild salmon recipe with a picture and simple step-by-step instructions.
Tomato peppers. Frying pan
- 40 g Onion white
- 2 g Clove of garlic
- 2 tbsp Tomato oil from my KB
- 1 tbsp Poultry grill seasoning salt
- 170 g Yellow pepper
- 200 g Fresh tomatoes
- 2 piece Tomatoes dried in oil
- 200 ml Tomato juice
- 2 tbsp Lime juice
- 1 tbsp Colorful pepper
fish
- 250 g Wild salmon
preparation
- Peel the onion and garlic, chop them finely and let them simmer with oil and salt in a pan for about 5 minutes … Wash and core the peppers and cut into coarse strips … Remove the tomatoes from the oil, drain and roughly chop. .. Wash the tomatoes, remove the stalk and cut into large pieces … Thaw the fish and cut into large pieces
Cook
- Heat the pan and fry the onion and garlic for about 5 minutes … let the peppers stew for about 3 minutes … Pour in the tomato juice and reduce to half (about 5-7 minutes) … tomato pieces -fresh and stir in dried and let simmer for about 5-7 minutes … season with lime juice and pepper … put the stove on a low flame and put the wild salmon in the tomato and pepper pan and simmer for 5-7 minutes, turning once to let
Serve
- Place half of the fish pieces with half of the tomato and pepper pan on a flat plate
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