in Recipes

Salmon and vegetable pan

updated

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Ingredients for 2 servings:

  • 150 g salmon
  • 2 carrots
  • 1 cucumber(s)
  • 1 onion(s)
  • 10 cocktail tomatoes
  • 1 garlic clove(s) or some garlic salt
  • ⅛ liter vegetable broth (1 stock cube)
  • 100 g cream cheese
  • Parsley
  • salt and pepper

Instructions

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

Heat a little oil in a pan and fry the salmon on both sides, remove from the pan and keep warm. In the meantime, peel the vegetables and slice them thinly using a cucumber slicer. Only halve the tomatoes. Fry the onions and garlic (you can also use garlic salt) in the remaining frying fat, add the carrots and fry for about 3 minutes, then add the cucumbers and tomatoes and fry briefly. Pour in the vegetable stock and simmer for about 10 minutes. Stir in the cream cheese and season with salt and pepper. Cut the salmon into small pieces and add to the pan. Sprinkle with parsley. Serve with pasta or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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