Directions:
- Warm up oven to 350.
- With 1/2 the butter, butter an 8 x 8-inch baking dish.
- Place salmon on dish, sprinkle with guindilla pepper.
- Pour wine and broth over them.
- Bake for 15 minutes.
- Move the fillets to a serving dish and cover with half of the broth mixture. Reserve.
- Meanwhile saute leeks slowly with the rest of the butter. When leeks are golden add tomatoes. Mix well and cook 2 minutes.
- Add the rest of the broth mixture to the leeks and tomatoes.
- Mix in saffron. (Take a minute to admire that beautiful color.).
- Check the seasoning, if you used fish bouillon instead of broth you might not need any salt.
- Pour over reserved fish and - eat.
- I served this potatoes because I like how they absorb the juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.16 Kcal (1026 kJ) | ||
| Calories from fat | 118.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.22g | 20% | |
|---|---|---|---|
| Cholesterol | 44.15mg | 15% | |
| Sodium | 713.76mg | 30% | |
| Potassium | 464.25mg | 10% | |
| Total Carbs | 13.01g | 4% | |
| Sugars | 4.65g | 19% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 9.06g | 18% | |
| Vitamin C | 14.6mg | 24% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 89.36 Kcal (374 kJ) | ||
| Calories from fat | 43.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 20% | |
|---|---|---|---|
| Cholesterol | 16.09mg | 15% | |
| Sodium | 260.17mg | 30% | |
| Potassium | 169.22mg | 10% | |
| Total Carbs | 4.74g | 4% | |
| Sugars | 1.7g | 19% | |
| Dietary Fiber | 0.66g | 7% | |
| Protein | 3.3g | 18% | |
| Vitamin C | 5.3mg | 24% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 7% | |
| Calcium | 20.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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