Steamed salmon fillet with chicory salad

Name: Steamed salmon fillet with chicory salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 small head radicchio salad; 1 piston Chicory; 1 Orange; 4 Stem(s) Parsley; 100 g Skimmed milk yoghurt; 4 TABLESPOONS Milk; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 500 g Salmon fillet; 100 ml Vegetable broth

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 small head radicchio salad
1 piston Chicory
1 Orange
4 Stem(s) Parsley
100 g Skimmed milk yoghurt
4 TABLESPOONS Milk
1 TABLESPOON Sugar
7-10 Tbsp Salt
500 g Salmon fillet
100 ml Vegetable broth

Directions

1
Clean the salad. Cut radicchio into strips and remove chicory leaves from the stalk. Peel the orange so that the white skin is completely removed. Remove the fillets between the parting skins. Squeeze the juice out of the parting skins. Wash parsley, shake dry, pluck leaves from the stalks and chop. Mix yoghurt, orange juice, milk and sugar. Season to taste with salt
2
Wash the salmon, dab dry and cut into slices. Bring the stock to the boil in a pan. Add salmon and bring to the boil. Take the pan off the heat and let the salmon simmer in the closed pan for about 5 minutes
3
Arrange salad, salmon and salad dressing on plates. Sprinkle with parsley