1 whole Alaskan salmon 1/2 cup of brown rice 2 cloves of garlic 1 celery stalk 1/4 tsp.of saffron threads 1 cup of water 2 green onion stalks 1 small can of crab (5 to 6 oz. can) drained 1 1/2 tbsp. of olive oil
- Step 1:
Prepare your Alaskan salmon by removing all organs and descaling–normally this can be done by the butcher. Finely chop your garlic, celery stalk and green onion.
- Step 2:
Place the rice, saffron and water in a pan. Bring to a boil. Reduce heat and simmer gently, uncovered, for 12 minutes or until all of the water has evaporated. Cover the rice and let it stand for 10 minutes.
- Step 3:
While the rice is sitting, heat the olive oil in a skillet and add the garlic, green onion and celery. Saute for 2 to 3 minutes or until tender. Add the crab meat to the boiled rice. Mix well but don’t mash and set aside.
- Step 4:
Slit the Alaskan salmon along the underside from the head to tail. Spread the saffron rice filling evenly inside the fish.
- Step 5:
Brush the fish lightly with olive oil. Wrap the fish in aluminum foil and bake in the oven on 350 degrees F for about 35 minutes. This can also be cooked in a wire basket on the grill.
- Step 1:
Guys Try these easy and delicious salad for your healthy heart it really easy and healthy for heart.take 6 baby potatoes and 150 g green beans, washed and trimmed,10 grape tomatoes,1/8 tsp (0.5 ml) salt and Fresh pepper.In a medium bowl, combine the white wine vinegar, Dijon mustard, honey, salt and pepper and whisk. Add the olive oil and whisk until creamy and combined.Add the salad to the bowl and toss well to coat. Divide the salad between two large plates. Add the tomatoes, egg and tuna.
Anyone knows where to buy Alaskan salmon near Hayward?