Poached salmon fillet on zucchini and beetroot

Ingredients for 2 servings:

• 2 salmon fillets
• 2 m.-large beetroot
• 1 m.-large zucchini
• 1 bunch of chopped coriander leaves or coriander paste
• 8 olives, black
• some salt and pepper
• 0.2 liters of white wine
• n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with coriander and olives

Peel, cook, and dice the beets. Dice the zucchini. Finely chop the olives. Season the beets and zucchini with salt and pepper and sauté with chopped coriander (or coriander paste). Poach the salmon fillets (preferably from the freezer) in the white wine and about the same amount of water in a saucepan over low heat for 10 minutes. Then remove them, arrange them on top of the vegetables, and sprinkle with the olives. Almost any kind of bread and, of course, the remaining white wine go well with this dish.