Pan of vegetables with salmon

Name: Pan of vegetables with salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Scarlet carrots; 1 small pointed cabbage (à approx. 650); 1 collar Spring onions; 1 Ginger (about 30 g each); 1 red chilli pepper; 1/2 bunch Coriander; 6 TABLESPOONS Oil; 7-10 Tbsp sugar, salt, pepper; 600 g Salmon fillet; 4 TABLESPOONS Teriyaki sauce

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Full carrot yummy! The fine salmon fillet comes into its own on crunchy vegetables. Teriyaki sauce provides the special spice. Mhhhmm...

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Scarlet carrots
1 small pointed cabbage (à approx. 650)
1 collar Spring onions
1 Ginger (about 30 g each)
1 red chilli pepper
1/2 bunch Coriander
6 TABLESPOONS Oil
7-10 Tbsp sugar, salt, pepper
600 g Salmon fillet
4 TABLESPOONS Teriyaki sauce

Directions

1
Peel, wash and quarter the carrots lengthwise if necessary. Clean and halve the cabbage and cut it into strips of about 1 cm width. Wash and clean spring onions and cut into rings. Peel ginger and grate finely. Clean chili, cut lengthwise into halves, remove seeds, wash and cut into fine rings. Wash coriander and shake dry.
2
Preheat oven (electric cooker: 150 °C/circulating air: 130 °C/gas: see manufacturer). Heat 2 tablespoons of oil in a pan and fry the carrots for approx. 4 minutes at medium heat, turning them over. Season with 1 tsp. sugar, salt and pepper, place in an ovenproof dish and keep warm.
3
Add 2 tablespoons of oil to the hot pan. Sauté the cabbage and spring onions for about 3 minutes. Add ginger and chilli, season with salt and add to the carrots.
4
In the meantime, rinse the fish, pat dry and cut into 4 equal pieces. Season with salt. Heat the rest of the oil in the pan. Fry the fish on each side for about 2 minutes on a high heat. Season with pepper and sprinkle with Teriyaki sauce. Arrange vegetables and fish and sprinkle with coriander. Rice tastes good with it.