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Baked Salmon with Chorizo Rice
Bake a healthy paella-style dish of salmon and chorizo rice for a flavorful and satisfying dinner.
Seafood
Salmon
High Protein
Chorizo
Rice
Paella
Estimated Nutrition
Calories
876
kcal / serving
3504 kcal total
Carbs
48
g
per serving
192 g total
Fat
49
g
per serving
196 g total
Protein
60
g
per serving
240 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
50
g
Butter
Fruits
1
piece
Lemon
juice only
GrainsCereals
200
g
Arborio Rice
short-grain rice
Liquids
600
ml
Chicken Stock
Meat
100
g
Chorizo
NutsSeeds
1
clove
Garlic
sliced
1
tbsp
Parsley
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
Seafood
600
g
Salmon Fillets
skinned, 4 x 150g portions
250
g
Smoked Salmon
Vegetables
1
piece
Onion
sliced
4
piece
Tomatoes
roughly chopped
Method
1
Preheat the oven to 180°C.
2
Fry the chorizo in a heavy frying pan for 4 minutes until crisp and set aside.
3
Fry the onion and garlic in the same pan for 4 minutes until soft.
4
Combine the chorizo, onion, garlic, rice, tomatoes, butter, and parsley in a buttered casserole dish.
5
Pour 600ml chicken stock over the mixture, cover, and bake for 30 minutes.
6
Wrap each salmon fillet in smoked salmon and season with salt, pepper, and lemon juice.
7
Roast the salmon in the oven for 8 minutes until cooked through.
8
Serve the salmon fillets on top of the chorizo rice.