Paprika and wild salmon goulash

Ingredients for 2 servings:

• 300 g wild salmon fillet(s)
• salt and pepper
• 75 g onion(s), chopped
• 1 clove(s) garlic, chopped
• 1 tbsp rapeseed oil
• 1 bell pepper(s), red, diced
• 1 tsp, sautéed marjoram
• 1 tbsp, leveled lemon zest
• 1 tsp paprika powder
• 100 ml vegetable stock
• n. B. jacket potatoes, small
• e.g. sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the fillets into large cubes, season lightly with salt and pepper. Sauté the onion and garlic in oil. Add the diced bell peppers and roast. Add the diced fillets, stir in the marjoram and lemon zest. Sprinkle in the paprika, pour in the broth, and stir gently. Let everything simmer gently for 12-14 minutes. Lift the pot several times and shake gently in a circular motion, as stirring is not good for the fillet cubes. Serve the goulash with boiled potatoes and smooth sour cream.