Coconut sauerkraut with salmon

Ingredients for 2 servings:

• 1 bag of sauerkraut (3-minute sauerkraut with pineapple)
• 1 tbsp butter
• 1 tbsp shallot(s), diced
• 250 ml coconut milk
• Salt
• n. B. Chili pepper(s), dried, coarsely crushed
• Vegetable stock powder
• 2 salmon fillets, without skin, approx. 150 g each

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Heat the butter and sauté the diced shallots until translucent. Add the sauerkraut and coconut milk. Bring to a boil briefly and season with salt and vegetable stock powder. If desired, you can also add chili. Lightly salt the salmon fillets and place them on the cabbage. Cook for about 8 minutes (depending on how well the salmon is cooked). Turn the salmon over once. Serve with mashed potatoes or toasted bread. Note: You can also cook the salmon separately and serve it with the sauerkraut.