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Summer Stir-fry Vegetables with Salmon

5 from 9 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 180 kcal

Ingredients
 

  • 300 g Salmon fresh
  • 1 Fennel
  • 2 Carrots
  • 2 Stalk Celeriac
  • 1 Peppers yellow
  • 1 Handful Snow peas
  • 4 Cocktail tomatoes
  • 4 Small potatoes
  • Salt, pepper, oil

Instructions
 

  • Wash the potatoes thoroughly and cut eighths with the skin. Clean the fennel, cut in half and cut into approx. 0.5 cm wide slices. If necessary, peel the peppers, cut lengthways into slices, clean the carrots and cut diagonally into pieces. Cut the celery into thin slices. Quarter tomatoes.
  • Heat 1 tablespoon of oil in a large pan and fry the potatoes first, then fry for about 6 minutes, always turning. Now add the celery and fennel, then the carrots and paprika. Always turn well, ideally by swirling the pan. Season in between. Halve the peas crosswise and add. Just before serving, add the tomatoes and fresh chopped herbs or the celery greens.
  • In the meantime, remove the skin from the salmon, salt and pepper on both sides and fry slowly in oil on both sides over medium heat. Now serve. The apricot ketchup also tastes great (see my recipes under supplies).

Nutrition

Serving: 100gCalories: 180kcalProtein: 19.9gFat: 11.2g
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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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