Salmon Fillet with Buttered Vegetables and Triplets

5 from 5 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 250 g 1 package frozen salmon fillet / 2 servings of 125 g
  • 1 tbsp Sunflower oil
  • 2 big pinches Coarse sea salt from the mill
  • 300 g 1 pack of frozen butter vegetables
  • 5 tbsp Water
  • 4 tbsp Plucked parsley
  • 300 g Potatoes (triplets) / 8 pieces
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 2 Discs Lemon
  • 2 piece Basil tips


  • Let the salmon fillets thaw briefly, fry in a pan with sunflower oil (1 tbsp) on both sides for 3 - 4 minutes with a lid and season with coarse sea salt from the mill (2 big pinches). Danger. Do not fry too long, otherwise the salmon will be very dry! Put the frozen butter vegetables in a saucepan with water (5 tbsp), bring to the boil and simmer at medium temperature for about 6 - 8 minutes. Stir every now and then. Finally stir in the plucked parsley. Peel and wash triplets (small, waxy potatoes) in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) and cook for about 20 minutes and drain through a kitchen sieve topped with a lemon wedge and garnished with a basil tip, serve.
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Written by John Myers

Professional Chef with 25 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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