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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Warm up oven to 350. | 2. With 1/2 the butter, butter an 8 x 8-inch baking dish. | 3. Place salmon on dish, sprinkle with guindilla pepper. | 4. Pour wine and broth over them. | 5. Bake for 15 minutes. | 6. Move the fillets to a serving dish and cover with half of the broth mixture. Reserve. | 7. Meanwhile saute leeks slowly with the rest of the butter. When leeks are golden add tomatoes. Mix well and cook 2 minutes. | 8. Add the rest of the broth mixture to the leeks and tomatoes. | 9. Mix in saffron. (Take a minute to admire that beautiful color.). | 10. Check the seasoning, if you used fish bouillon instead of broth you might not need any salt. | 11. Pour over reserved fish and -- eat. | 12. I served this potatoes because I like how they absorb the juices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	4			2574.9392	0.0	359.7661	114.9656
butter	4	tablespoons		342.0	15.714	10.686	28.8
guindilla pepper	1		chopped	-	-	-	-
white wine	1	cup		-	-	-	-
fish stock	1	cup		37.28	0.0	5.2658	1.8873
tomato	3		seeded cubed	186.2069	41.2894	9.7151	1.6192
leek	3		sliced	162.87	37.7805	4.005	0.8009999999999999
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.