John Myers
Summer Stir-fry Vegetables with Salmon
The perfect summer stir-fry vegetables with salmon recipe with a picture and simple step-by-step instructions.
- 300 g Salmon fresh
- 1 Fennel
- 2 Carrots
- 2 Stalk Celeriac
- 1 Peppers yellow
- 1 Handful Sugar snap
- 4 Cocktail tomatoes
- 4 Small potatoes
- Salt, pepper, oil
- 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).
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