Salmon Bake

Salmon Bake with shallots, peppers and brussel sprouts 

Utensils

  • Oven proof Glass tray
  • Knife
  • Cutting Board
  • Rice
  • Medium size pot & fork

Ingredients 2/3 servings

  • 2/3 Salmon fillets
  • Organic Brussel spouts
  • 1 Shallot onions
  • 4 Garlic cloves
  • 1 Organic Romano pepper
  • 1/2 pack organic baby plum tomatoes
  • Sea Salt
  • Cayenne Pepper (optional if you like spicy food
  • Cumin
  • Black pepper
  • Oregano
  • Coconut Oil

Optional

  • 1 Cup Wholegrain Basmati Rice (Tilda)
  • 3 Cups Water
  • Pinch Sea Salt
  • 1/2 tsp coconut oil
  1. Pre-heat the oven 200 C.
  2. Cut shallots in quarters & peppers in squares. Add 1/3 oil into the tray and then place salmon & vegetables on it.
  3. Toss the rest of the oil on top, then add salt, black &/or cayend pepper, oregano & cumin. Oven bake for 25-30 minutes.
  4. In the mean time prepare the rice. 3 cups of water for 1 cup of whole grain rice.
  5. Wash the rice with cold water and use a sieve to discard that water. In a medium pot bring 3 cups of water to a boil, add salt & oil. Add the cup of washed rice and wait until the water is almost evaporated and there sre holes in the rice. Turn the stove down to low and cover with a lit.
  6. Use a fork to move the rice and taste the consistency. Taste and you will know when its to the point.
  7. Remove the baking tray from the oven and serve everything on top of the rice 🙂 enjoy

 

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