Salmon on broccoli with carrots and yogurt dip

Ingredients for 2 servings:

• 150 g natural yogurt, e.g. Greek with 10% fat
• 1 tsp honey, 1 – 2 tsp
• 1 tsp miso paste, 1 – 2 tsp, approx.
• ½ tsp yuzu paste (spicy seasoning paste) or wasabi, approx.
• 1 tbsp crème fraîche, optional
• 6 thin carrots, approx. 6 – 8
• 2 tbsp oil, neutral
• 50 ml water, approx.
• 250 g broccoli, cleaned and weighed
• 1 tbsp ginger, freshly grated
• 1 pinch of salt
• 1 tbsp oil, if necessary
• 2 salmon fillets, approx. 150 g – 200 g each
• 1 tbsp miso paste, approx.
• 1 tsp honey, approx.
• 2 tbsp sesame seeds, optional
• some fat for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

with miso paste

First, prepare the dip and let it sit in the refrigerator. To do this, mix the honey, miso paste, and yuzu paste or wasabi with the crème fraîche. Stir in the yogurt and refrigerate the dip until ready to use. Trim the broccoli, divide the stalks into pieces, and cut the head into small florets. Chop the broccoli in a food processor until roughly the size of a grain of rice. It’s best to add the florets a little later. Peel the long, thin carrots, or wash them thoroughly and leave them in their pieces. Toast the sesame seeds in a non-stick pan without fat until fragrant and lightly browned, then remove and set aside. Heat 2 tablespoons of oil in the nonstick pan and sauté the carrots for a few minutes, turning occasionally. Add the water, cover, and cook the carrots until al dente, about 6-8 minutes. When finished, remove the lid and let the water evaporate. Remove the carrots and set aside. While the carrots are cooking, mix the miso paste and honey for the salmon well and brush it all over the salmon fillets. Let the salmon simmer. If necessary, heat an additional 1 tablespoon of oil in the pan, add the broccoli and ginger, and sauté while stirring. Add 2 tablespoons of water and a pinch of salt and cook the broccoli with the lid closed for about 5 minutes until al dente. Transfer the broccoli to a shallow, greased, ovenproof dish. Add the salmon and carrots and cook in a preheated oven at approximately 200 degrees Celsius (top/bottom heat) for about 15 minutes. The baking time depends on the thickness of the salmon fillets. You may want to turn on the grill towards the end of the cooking time to lightly brown the top of the salmon. Arrange the broccoli, carrots, and salmon on plates and serve with the yogurt dip and sesame seeds.