Cooking ideas – grilled salmon with sauce

Grilled salmon with sauce

the components

• Half a kilo of salmon fillet without skin.
• A small jalapeno pepper, de-seeded and cut into large pieces.
• Half a teaspoon of apple cider vinegar.
• Two medium-sized plum tomatoes, cut into large pieces.
• Half a small onion, cut into large pieces.
• Crush the crushed garlic.
• Juice of half a green lemon.
• Black pepper, and salt – to taste.
• Saffron rice prepared in advance.
• Half a teaspoon of chili powder.
• Hot sauce.

How to prepare

• Bring a food processor and put all the following ingredients in it: pepper, salt, garlic, sauce, jalapeno, tomatoes, chili, onions, and vinegar, then run the food processor at an appropriate speed to get small pieces of all ingredients and approximately the same size.
• Distribute the sauce that was prepared in the food processor over the salmon.
• Grill the salmon in the oven tray at 180 ° C, for 12-15 minutes.
• Serve salmon with saffron rice.

Saudi Kabsa

the components

• Ten grains of cardamom.
• Two onions.
• Half a cup of corn oil.
• Three cups of basmati rice.
• Four cloves of garlic.
• Three grains of lime.
• Three pods of green pepper.
• Ten cloves.
• Sprinkle of turmeric.
• kilo of chicken.
• Three tomatoes.
• A tablespoon of mixed spice.
• Cinnamon stick.
• a tablespoon of salt.
• ¼ teaspoon of black pepper.
• Three tablespoons of tomato paste.

How to prepare

• Heat the oil in a saucepan over a medium heat.
• Add the onion and garlic and saute until the onion and garlic color changes to a golden color.
• Add the garlic and pepper and stir the ingredients well.
• Add tomato paste, and stir until somewhat dry.
• Add the spices and chopped tomatoes, leave the mixture on the fire to let it burn.
• Add chicken and cover it with water.
• Cover the pot and leave it on a medium heat, until the chicken is done.
• Remove the chicken from the pot, let the broth boil, then add the rice.
• Let the broth boil with the rice a little, then reduce the heat and let the rice cook for half an hour.
• Put the chicken in a tray and grease it with a little tomato paste, sprinkle turmeric on its face, then put it in the oven to grill and brown.
• Put the rice in a serving dish, put the fried chicken on top and serve the dish hot.

Beef and broad bean stew

the components

• A quarter cup of vegetable oil.
• Onion finely chopped.
• A kilogram of shredded lamb.
• Two cloves of minced garlic.
• A quarter cup of tomato paste.
• Salt, to taste-.
• A quarter of a teaspoon of fine cinnamon.
• Quarter of a teaspoon of ground cardamom.
• Black pepper to taste-.
• A sprinkle of saffron.
• A sprinkle of finely ground cloves.
• A cup and a half of broad beans and peeled.
• A cup of prepared meat broth.
• Half a cup of green olives.
• A quarter of a teaspoon of turmeric.
• ½ cup fresh coriander, finely chopped.
• Half a cup of peeled small onions.
• A piece of pickled lemon.
• 1/3 cup finely chopped fresh coriander – for garnish.

How to prepare

• Heat the oil in a saucepan and saute the onions in it until it changes color to transparent.
• Add the lamb chops and garlic to the onions, and stir for 3 minutes, until all sides of the meat are browned.
• Add tomato paste, and stir for three minutes.
• Add black pepper, salt, saffron, turmeric, cardamom, cinnamon and fresh coriander to the previous mixture and stir for two minutes.
• Add small and peeled onions.
• Add broad beans and stir well.
• Add meat broth and leave the mixture until it boils.
• Reduce the heat and let the ingredients cook over a low heat until fully cooked.
• Add the olives and stir a little, with the lid open for ten minutes.
• Pour the stew into a serving dish and garnish with coriander.

cooking ideas