Salmon with Saffron Rice - BeeaaB - SaharDiet

First of all, we need to prepare a sauce and sleep in it to taste well. First we crush 1 medium cubes (3 grams) of garlic. 1 tbsp (6 grams) olive oil, 1 gram of cinnamon powder, 1 gram of salt, 0.1 grams of saffron brew and 1 gram of black pepper. Then put 5 grams of salmon fillet in a suitable container and pour the sauce over it. We completely impregnate the fish into the mixture. Put 5 grams of lemon and 5 grams of cut ginger. Tip: You can use aromatic vegetables such as parsley, tarragon and rosemary. Close the lid of the container and refrigerate it for 5 minutes. During this time, we return the fish to taste on both sides. We turn the oven to 2 ° C for 5 minutes and allow to warm. Place the flavored fillet on aluminum foil. Pour some of the sauce in the remaining container on the fish. Wrap the foil around the fish and place it in a pedex container or a suitable oven container and place in the preheated oven for about 1 to 2 minutes. After this time, a fork should be easily dipped in the fish, indicating that the fish is cooked enough. Then remove from the oven and serve in a suitable dish with rice and favorite vegetables. Here we have used broccoli with olives and captain pickles. It is very important to wash the broccoli and eliminate its germs before consumption. To do this, we first boil 60 grams of broccoli and then put it in boiling water with 1 tablespoon of salt and allow it to boil for 5 minutes. Then drain it.

First we wash 60 grams of broccoli well. Then put some water in a suitable bowl on heat. When the water begins to boil, pour the broccoli washed with 1 teaspoon of salt into the boiling water to boil for 5 minutes. Then drain it and pour water on it to wash the excess salt.

How to make saffron rice by coat, we do not need to be drained and the nutrients of the rice are largely preserved. We wash the rice well before. Then pour it into the suitable pot and pour the water to the extent of the water as much as one finger as the size of the rice. Add half a teaspoon (2 grams) of salt and put it over high heat. When the water begins to boil, we will brew 0.1 grams of saffron and add 1 tbsp (6 grams) of oil and allow it to allow it to allow. We give rice water to boil and saffron and salt to eat rice seeds. When the rice water is completely vaporized and the rice seeds are softened, we collect the rice in the middle of the pot in a cone shape, making a few holes on the rice with a tablespoon. Then cover the pot door with a tail and put it on the pot. We wait two minutes for the pot to steam a little and then adjust the flame over a gentle. It is enough to pour the rice in the desired mold for 5 minutes. You can then remove from the mold and serve in a suitable container with the fish and vegetables. This dish uses 60 grams of raw broccoli and 5 (12.5 grams) of medium olive and 10 grams of captain. Note: If you want your rice not to be bottom, after 5 minutes of rice water, the door Remove the rice and gently cut the rice once. In that case, your rice will no longer have the bottom of the pot.