Baked Salmon With Sauce Vinaigrette to

Baked Salmon With Sauce Vinaigrette to
Ingredients:1 ½ pound salmon skin cut in pieces2 teaspoons (tsp) of salt, if not put soy sauce1 teaspoon (tsp) grated ginger1 teaspoon hot pepper sauce2 spoons (soup) of soy sauce Shoyu2 tablespoons of lemon juice to wash the fish
Other Ingredients:2 heads of broccoli cut into Japanese bouquets cooked3 medium carrots cut into thick slices cooked1 pound new potatoes cooked in shell, seasoned1 glass of palm cut into slices1 cup (tea) of black olives pitted30 cherry tomatoes1 cup (tea) of chopped parsley½ cup (tea) of chives cut into rodelinhas
Vinaigrette sauce:
2 large onions, sliced ​​thin2 spoons (soup) of oil 1 teaspoon (tsp) salt1 cup wine vinegar ½ cup cold waterHow to Prepare the sauce:Fry the onion in oil until wilted, add the vinegar and water,Leave cooking to reduce the sauce by halfHow to Prepare the Fish:Season the fish with salt or soy sauce, ginger and pepper.Let rest for 1 hour in the refrigerator
Place the slices of salmon on a nonstick baking sheet
Bake 180 ° C for 20 'minutes or until cooked.
If you prefer you can fry the salmon instead of baking.How to prepare the vegetables:Put a large pot with water, when boiling throwbouquets of broccoli and leave until "al dente", do the same with the carrots.After passing the drain bouquets of broccoli and sliced ​​carrots in garlic and oil, put the salt in moderation.Cook the potatoes. Peeling season with salt, parsley, chivesHow to Serve:Place the salmon fillet on a large platter or stainless steel dishwasher.Over the onion to the vinaigrette, round bouquets of broccoli with carrot. Distribute the palm across the back, and olives, and tomatoes cerejas.A serve the potatoes.If you want you can serve the vegetables in separate dish.With white rice and salad - (watercress, lettuce, arugula, chicory), cherry tomatoes.Make balls with Bolas fruit, mango, papaya, melon, pineapple, apple, or fresh fruit to your liking.Place the side of the salmon.
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