Salmão em crosta de pão de centeio acompanhado com esmagada de batata, tomate e coentros
salt and freshly ground black pepper
into the smashed:
2 cloves garlic, peeled and chopped
1 onion peeled and chopped miudamente
2 tomatoes, peeled, seeded and cut miudamente
500 gr of small potatoes with skin
1 sprig of coriander
Grate rye bread with coriander and a drizzle of olive oil in your food processor. Can thus take advantage of leftover bread. Freeze the mixture not used, thereby getting a choppy and aromas of bread already prepared, ready to be used in later recipes.
In a deep skillet non-stick, heat a little olive oil.
Place the salmon loins in the skillet. Season with salt and pepper and cover the loins with the preparation of bread and coriander. It will take this brief minute operation.
Take the loins of salmon to the grill, previously linked to the coverage get salmon color and soften a bit. The secret is to let the succulent fish
Wash the potatoes with skin, take them to the fire to bake in seasoned salt water.
While the potatoes bake, take a pan aside a little olive oil to warm.
Add the onion and garlic and let these winning color.
Add the tomatoes and let soften for brief minutes. Join a bunch of chopped coriander.
Peel the boiled potatoes after drained, and add them to the sautéed tomato and coriander.
Mash the potatoes, so you get a coarse puree. If necessary, add a little olive oil.
Season with salt and crushed black pepper freshly ground.