Salmón y patatas a la española en una sartén

Ingredientes

• 3 tbsp extra virgin olive oil 45 ml
• 2 fresh salmon fillets 9 oz / 250 grams each
• 1 onion
• 6 cloves garlic
• 4 potatoes
• 1/2 cup white wine
• 1/4 tsp saffron threads .17 grams
• 1/2 tsp dried thyme .50 grams
• 2 1/2 cups water 600 ml
• 1/2 cup frozen peas 70 grams
• pinch sea salt
• dash black pepper
• handful chopped fresh parsley

Preparación

1. 1

   Thinly slice the onion and the garlic, cut the potatoes (peeled) into small small portions which can be half of inch (1.25 cm) thick, pat dry the salmon fillets, season with sea salt & black pepper and reduce every one in 1/2 of to emerge as with four portions of salmon.

2. 2

   Heat a large sized fry pan with a medium warmth and add the olive oil

3. 3

   Using the pan with the same warmness, add in the onion and garlic, blend with the olive oil

4. 4

   After four to five mins and the onion is translucent, add the potatoes, dried thyme and season generously with sea salt & black pepper, hold to combine collectively,

5. 5

   After three mins add the white wine and saffron, blend collectively after which simmer till decreased in 1/2 of, approximately three mins,

6. 6

   Then add the water, simply sufficient to slightly cowl the ingredients, as soon as it involves a boil, place a lid at the pan and decrease to a low-medium warmness

7. 7

   Once the potatoes are cooked through, approximately twenty to twenty-five mins, get rid of the lid, add the frozen peas and salmon fillets returned into the pan, place the lid and stay till the salmon is completely cooked through,

8. 8

   Put it on in a plate, and sprinkle with finely chopped parsley. Bon appetite!