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Tomato & shallot steamed salmon

White rice


Total: 23 min


10 min


13 min


1 serving
  • 100 g salmon fillet
  • 1 Tomatoes
  • 30 g White rice
  • 1 Shallots
  • 1 pinch Salt
  • 1 pinch Pepper


  • Preheat the oven to 400 °F.
  • Cook the rice as indicated on the package.
  • In the meantime, wash and finely dice the tomato.
  • Peel and chop the shallot.
  • Place the salmon fillet on an aluminium foil and add the shallot and tomato. Season with salt and pepper.
  • Close tightly the papillote.
  • Cook in the oven for 10 to 13 minutes.
  • Serve the tomato and shallot steamed salmon along with white rice.

Recipe tips

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