John Myers
Ingredients for 4 servings:
- 400 g salmon fillet(s), fresh
- 3 zucchini, fresh
- 250 g mushrooms, brown, fresh
- 1 large onion(s), fresh
- 4 garlic cloves, fresh
- 100 g butter, salted
- 200 ml white wine or Prosecco
- 250 ml long-life cream
- e.g. broth, instant or paste
- n. B. Star anise, ground
- Salt
- Orange pepper or black pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
quick, tasty, sophisticated, low in carbohydrates, gluten-free
For the salmon strips, finely chop the onion and garlic, quarter the mushrooms or cut them into slightly thicker slices, and cut the salmon into spoon-sized cubes, removing any skin. Melt half of the butter in a pan. Sauté the onions and garlic over low heat until translucent, but do not brown them—otherwise, the garlic will become bitter. Add the mushrooms and let them collapse, but do not fry them. Pour in the white wine and reduce by half, taking care not to overheat the heat. Pour in the cream and season the sauce with bouillon powder, pepper, and salt. Reduce the heat and let the sauce simmer gently. Then add the salmon and let it cook. Under no circumstances should the dish simmer too intensely from this point on, as this will dry out the salmon and reduce the sauce too much. Stir the salmon strips gently to avoid breaking up the salmon. For the zucchini noodles, slice the zucchini into thin strips using a vegetable peeler, or even better, a spiralizer. Do not remove the skin; wash the zucchini thoroughly beforehand. Melt the other half of the butter in another pan or a deep saucepan. Add the zucchini noodles and cook for just a moment. They should still have a slight bite and not be completely soft. Season the zucchini noodles with star anise powder (use this carefully), salt, and pepper. Stir the cooked zucchini noodles into the salmon strips.
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