VIDEO
Salmon in Curlers with Rice and Squash
Products:
- Salmon
- 1 Yellow squash and 1 green squash
- Few cocktail tomatoes
- 1 carrot, half fennel and mushrooms 8 oz
- 1/2 stick of butter, olive oil, fresh rosemary
- 1/4 cup of white rice
- salt & pepper
- oregano, soy souse and chili paste
Cut Garlic and fennel then, green and yellow squash. Peel and cut carrot then mushrooms. As a last one, cocktail tomatoes cut in half. When everything is ready it’s time to prepare salmon and start cooking rice.
Cut baking paper in half, put salmon on the paper, season with salt and pepper. Brush with butter, add garlic and fennel then add fresh rosemary leaves. Cover with other half of paper and start folding the sides of the paper. Side by said, to seal pocket tightly. Put to oven for 20 minutes on 380 F.
Start frying carrot and mushrooms. After 2 minutes frying add squashes, season with oregano and just a pitch of soy souse and chili paste. Fry 2 more minutes stirring occasionally.
Remove the salmon from the oven, reveal a top of the paper using spatula cut off the piece of salmon, add veggies and rice on a site.
Ready