Salmon with almonds and pineapple

Ingredients for Salmon with almonds and pineapple

Instructions for Salmon with almonds and pineapple

To prepare the Salmon with almonds and pineapple recipe, please follow these instructions:

The onions are peeled and chopped well. The mushrooms are washed and cut well. The ananas are cut into small pieces and dripped off. Fresh mussels are made clean and cooked. In the tomatoes a cross is cut and they are put in boiling water for a short while until the skin has let go of the meat.

The tomatoes are halved and the kernels are removed-cut into small cubes and refrigerated. Parsley is washed and chopped. Onions, mushrooms and pineapples are now baked in a saucepan. Split into two portions. In one portion the tomatoes arrive. The other is leveled with cream and buttercup. When it has the desired consistency, shrimp and mussels arrive.

The salmon is halved and cleaned. Grease with parsley and garlic and pull for five minutes. The browned onions and mushrooms, pineapple and tomato are filled in the salmon, which is collected and placed in foil. Stir in oven for 25 min at 200 g. Boil the rice for 2 1/2 dl. Water. Stir frequently so that they do not burn.