Teriyaki salmon on fiery creamed savoy cabbage

Name: Teriyaki salmon on fiery creamed savoy cabbage
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Salmon fillet; 4 TABLESPOONS Teriyaki sauce; 1/2 (approx. 800 g) Head Savoy cabbage; 1 Onion; 2 TABLESPOONS Sunflower oil; 200 ml Vegetable broth; 200 g Whipped cream; 7-10 Tbsp Salt; 1-2 TEASPOONS Sambal Oelek; 7-10 Tbsp Sesame; 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Salmon fillet
4 TABLESPOONS Teriyaki sauce
1/2 (approx. 800 g) Head Savoy cabbage
1 Onion
2 TABLESPOONS Sunflower oil
200 ml Vegetable broth
200 g Whipped cream
7-10 Tbsp Salt
1-2 TEASPOONS Sambal Oelek
7-10 Tbsp Sesame
7-10 Tbsp Parsley

Directions

1
Wash the salmon, dab dry and cut into 12 thin slices. Place the slices next to each other on a flat plate and sprinkle evenly with Teriyaki sauce
2
Clean and wash the cabbage and cut into thin strips. Peel and chop the onion. Heat 1 tablespoon of oil and sauté the onion cubes briefly. Add the cabbage and fry. Add stock and cream, bring to the boil and season with salt and Sambal Oelek. Braise in a closed pot for about 15 minutes. Stir in between
3
Heat 1 tablespoon of oil in a large frying pan. Dab the salmon stalks dry and fry them in portions in hot fat on each side for about 1 minute. Arrange cabbage and salmon on plates and sprinkle with sesame seeds and garnish with parsley. Rice tastes good with it