John Myers
Ingredients for 1 servings:
- 125 g salmon fillet(s), fresh or frozen
- 1 dashes lemon juice
- some flour for dusting
- 5 cherry tomatoes
- 2 spring onions or 1 leek
- ½ pack of cream cheese
- 1 head of broccoli
- some water
- salt and pepper
- Paprika powder
- Vegetable stock powder
- n. B. herbs
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
with tomatoes, spring onions and broccoli, low carb
Thaw the frozen salmon in the refrigerator. Cut the broccoli into florets. Halve the tomatoes and finely chop the spring onions or leeks. Blanch the broccoli in boiling water or broth for about 5 minutes. This can also be done in a steamer. Keep warm. Rinse the salmon and pat dry. Season with a few squeezes of lemon juice, salt, and pepper, and dust with a little flour. In a non-stick pan, cook the salmon for about 4 minutes on each side, or according to the package instructions, until lightly browned. Remove the salmon fillet from the pan and keep warm. Briefly cook the tomatoes and spring onions in the same pan, then add the water and stir in the cream cheese. Return the salmon to the pan and season again to taste. Serve on plates with the broccoli. Note: I used tomato ricotta flavored cream cheese this time, but I have also made this dish with herb cream cheese. This dish can be varied to suit your taste. Instead of broccoli, pasta or potatoes, etc., are also good side dishes.
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