Chinese cabbage pan with salmon

Ingredients for 1 servings:

• 100 g broccoli, fresh or frozen
• 100 ml broth
• 100 g Chinese cabbage
• 1 small onion(s)
• 150 g salmon, fresh, frozen or from a can in its own juice
• 1 tsp rapeseed oil
• 2 tbsp coconut milk
• 1 spring onion(s)
• salt and pepper
• curry powder
• lemon juice
• Soy sauce

Instructions

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

Clean and wash the broccoli, and cook it in the broth until al dente. Thaw the frozen product. Cut the Chinese cabbage into thin strips, wash, and drain. Finely chop the onion, dice the salmon, and cut the spring onion into small rolls. Heat the oil, fry the salmon cubes, remove from the pan, and sauté the onion cubes. Add the Chinese cabbage and broccoli and deglaze with the coconut milk. Add the salmon cubes and season with salt, pepper, curry, lemon juice, and soy sauce. Sprinkle with the spring onion rolls. If using canned salmon, add it at the end and heat gently.