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Baked salmon

Atún con salsa de tomate a las hierbas


  • 2 salmon steaks
  • 1 large potato
  • 1 onion
  • 1 tomato
  • 1 green pepper
  • 1 dash of dry white wine
  • Chopped parsley
  • Olive Oil
  • Salt


Cut the potatoes in slices, onion rings and pepper into rings also. Fry everything separately until al dente (do not brown so much the potatoes). Chop the garlic and stir often with white wine and parsley. Cut the tomatoes into thin slices. Rub a baking dish with olive oil, bit, and put a bed of potato slices, above put the onion, the pepper on top, above tomato, and finally the salmon steaks spiced properly. Put a high temperature in the oven for five minutes, take over the “sauce” of white wine-garlic-parsley, and leaves it for five minutes. Obviously the time depends on how thick the salmon is as you like in fact. Personally I think that ten minutes is enough time. Frying potatoes, onions and peppers can be done in the fryer without a problem. Some prefer to fry it also a little amount of tomato. To get the point of the garlic can be grilled vegetables or a whole head very low heat frying oil to be preserved (I prefer this option, and without peeling)

a) Mixed or fry the garlic. In a mortar mix the garlic pulp with a pa of egg yolks and slowly add the oil until a smooth mayonnaise.

b) Mixed or fry the garlic. Add to the mayonnaise, if it’s too thick, just add a little bit of broth.