Salmon fillet with carrots

Ingredients for 1 servings:

• 180 g salmon fillet(s)
• 200 g carrot(s), maybe a little more
• 1 onion(s)
• dill
• Pepper, ground
• some peppercorns, red
• oregano
• Salt
• Lemon juice, optional
• Sugar, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Gently steamed and simply delicious!

Rinse the fillet with cold water and pat dry. Peel the carrots and onion. Cut the carrots into roughly equal-sized cubes, halve the onion, and cut one half into semicircles and the other into cubes (slightly smaller than the carrots). Pour enough water into a pot fitted with a steamer basket so that it slightly rises above the bottom of the basket. Bring the water to a boil with a little salt and pepper. Season the fillet on both sides with salt, sprinkle a few (4-5) red peppercorns on the skinless side, sprinkle with oregano, arrange the onion slices on top, and finally, add a little dill. Place just enough carrots in the steamer basket over the boiling water to cover the bottom and allow the carrots to protrude slightly from the water. Sprinkle a little dill over the carrots so that the fish can now be placed on top. Place the remaining onions next to the fish on top of the carrots and cover with the rest of the carrots. Sprinkle them with a little more salt and, if desired, a little sugar. Sprinkle the carrots and fish with a little lemon juice, if desired. Cook with the lid closed for 7-12 minutes (depending on the thickness of the fillet). Tip: This recipe can be varied with potatoes. Replace half of the carrots with potatoes.