Salmon on ginger vegetables
easy
30 mins
30 mins
Ingredients
- 400 g Mini carrots
- 1 (approx. 250 g) Stalk leek (leek)
- 1 (approx. 300 g) Kohlrabi
- 1 (approx. 400 g) Head pointed cabbage
- 100 g Sweet peas
- 1 (approx. 500 g) Head Cauliflower
- 1 (approx. 20 g) walnut-sized piece of ginger
- 500 ml Vegetable broth (instant)
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp coarse sea salt
- 4 pieces of salmon fillet (approx. 125 g each)
- 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. Bring vegetable stock and lemon juice to the boil in a large tall 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 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 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
Nutrition Facts
370 kcal
15 g
19 g
32 g
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