Salmon on ginger vegetables

Name: Salmon on ginger vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 25 g Mini carrots; 25 g Leeks (leek); 25 g Kohlrabi; 25 g White cabbage; 25 g Sweet peas; 25 g Cauliflower; 1 (approx. 2.5 g) pinch of ginger; 50 ml Vegetable broth (instant); 1 TEASPOON Lemon juice; 7-10 Tbsp coarse sea salt; 200 g Salmon fillet; 7-10 Tbsp Olive oil and parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

25 g Mini carrots
25 g Leeks (leek)
25 g Kohlrabi
25 g White cabbage
25 g Sweet peas
25 g Cauliflower
1 (approx. 2.5 g) pinch of ginger
50 ml Vegetable broth (instant)
1 TEASPOON Lemon juice
7-10 Tbsp coarse sea salt
200 g Salmon fillet
7-10 Tbsp Olive oil and parsley

Directions

1
Clean the carrots (leaving some of the greenery to stand), peel and wash them. Clean the leek, slice diagonally, wash and drain. Clean kohlrabi, peel and cut into routes. Clean the pointed cabbage, wash and cut into strips. Clean, wash and diagonally halve sugar snap peas.
2
Clean cauliflower, cut into florets and wash. Peel ginger and grate finely. Boil up vegetable stock and lemon juice in a pan. Add ginger, carrots, pointed cabbage and kohlrabi. Let everything simmer at low heat for about 5 minutes. Add leek, white cabbage and mangetouts and cook for another 3-5 minutes. Season with sea salt. Wash salmon, dab dry and season with salt. Put salmon on the vegetables, cover and let it simmer for about 10 minutes. Arrange vegetables and salmon.
3
Add leek, white cabbage and mangetouts and cook for another 3-5 minutes. Season with sea salt. Wash salmon, dab dry and season with salt. Put salmon on the vegetables, cover and let it simmer for about 10 minutes. Arrange vegetables and salmon. Drizzle with olive oil. Sprinkle with sea salt and garnish with parsley