Who doesn like a good spoon dish? They are delicious, warm and they feel very good. Although sometimes they are heavy, it does not always have to be so, because there are low calorie and very balanced options, such as this salmon marmitako recipe. Full of contrasts and flavors of the sea, this dish stands out for its wonderful content in Omega 3 courtesy of its star product. Marmitako is a traditional dish very very typical in the northern areas of Spain such as Asturias, the Basque Country and Cantabria. Discover your flavors and stay with us in recipesgratis to enjoy this fantastic recipe and discover how to make salmon marmitako easily and easily. If you prefer a Marmitako recipe with Thermomix, follow the link.
| 🚻 2 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make salmon marmitako: |
| 2 salmon loins without skin or spines 1 large potato 1 piece of sweet onion 1 clove of garlic 1 tablespoon of sweet paprika and dill 10 milliliters of olive oil 1 bunch of fresh chopped parsley 2 tomatoes type tomatoes pear mature 2 pinches of salt 2 glasses of water with a pill of dissolved fish broth 2 tablespoons of apple vinegar or white 1 piece of green pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, recommended for macrobiotics, |
Ingredients to make salmon marmitako:
1. In a chopper put the garlic and the tomato cut to cubes. Pick until a fine puree is done, take it out and reserve and then.
2. Now put a casserole to heat with a stream of oil. While heating over low heat, cuts the pepper and onion to the size of a finger. Suffry 6 minutitos over low heat and remove from time to time.
3. Add the crushed tomato and garlic, remove and let four more minutes. Add some salt to release your liquids and mix the flavors. Cover and let it cook slowly.
4. After this time, add the spices, the dill and the paprika, remove and cover again letting cook as you continue with the next step. Try to be at low temperature to prevent the stirfrito from sticking.
5. Pela and snaps the potatoes in large pieces, put them in the stew. When making that cut to the potato, you will release your starch and make the broth thickens without the need for flours or thickeners.
Trick: To chascar a potato you just have to switch the edge of the knife in it and twist so that it is cut in a deformed way and by cuts.
6. Kitchen 3 minutes without covering and prepares a smoking or fish broth. If you do not have smoked at that time, use a broth pill dissolved in warm water, it will be equally very delicious. Watch it in the casserole.
7. Now add the vinegar and remove. Leave the potatoes 15 minutes over low heat and cover the casserole. In this way, they will be tender and will release all the starch so that the sauce thickens naturally.
8. After time, the salmon finally adds. Cut it into cubes the size of two fingers wide, add them and remove holding the handles of the pot. The juices will be mixed and the salmon will be bathed. Do not let it cook too long for it to be at its point, with 8 minutes covered over medium heat will be enough.
9. Youll have your salmon marmitako ready! Little and serve with a little freshly chopped fresh parsley. You can accompany it with a little bread to wet it with the stew of the stew.
