Roasted Salmon & Peas Rice

Salmon is usually eaten grilled and accompanied by boiled potatoes in Portugal, but lately I've been also roasting it in the oven and sided by rice and I couldn't fel more pleased with the result. Either for a mid-week dinner, an al fresco meal with friends or family [I long for these so much!] or weekend relaxed lunch salmon rises the occasion. My basic recipe is easy and reliable, and the results taste great. This oven baked salmon is incredibly flavorful, juicy and flaky and as I really should  eat more fish I loved the fact that  it will stay moist in the oven, resulting in a juicy, fresh-tasting dish.  Slow-roasting makes a beautifully tender, evenly cooked, not-one-bit-dry piece of fish. Give it a try!


Ingredients:

• long grain rice
• peas
• onion
• garlic 
• extra virgin olive oil
• wild salmon 
• 1/2 lemon
• chili
• salt

Place the slices of salmon on a tray previously drizzled with olive oil. Season with salt, garlic slices , some chilis and sprinkle with lemon. Bring to a preheated oven at 170 until slightly golden. Then lower the oven to 150 ° and let cook. Turn on both sides. In the meanwhile, take half an onion to sauté in olive oil until browned slightly, add the rice and stir well. Then add boiling water and peas and add salt.

Ingredientes:

• arroz extra longo
• ervilhas
• cebola
• alho
• azeite virgem extra
• salmão
• 1/2 limão
• malaguetas
• sal

Colocar as postas de salmão num tabuleiro previamente regado com azeite. temperar com sal, alhos às rodelas, algumas malaguetas e regar com limão. Levar ao forno pré aquecido a 170º até alourar. Depois baixar o forno para 150º e deixar cozinhar. Virar dos dois lados. Entretanto, deixar meia cebola a refogar em azeite até alourar ligeiramente, juntar o arroz e mexer bem. Adicionar depois água a ferver e as ervilhas e juntar sal.