Wild Salmon with Skin, on Colorful Vegetables and Little Sauce

5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 76 kcal


Wild salmon

  • 2 piece Wild salmon with skin each
  • 4 Tablespoon Flour (double handle)
  • Salt pepper
  • Lemon juice of half a lemon
  • Olive oil for frying

Mixed vegetables

  • 1 Pck. Fried vegetables (frozen) with herb butter

The little one

  • Salmon gravy
  • 1 small Sliced ​​clove of garlic
  • 1 disc Ginger
  • Lemon juice from half a lemon
  • 200 g Sweet cream
  • Some water
  • Smoked paprika to taste
  • 3 Piece Tomatoes cut in half


The vegetable

  • Take out of the package, put in a saucepan with a little olive oil, and sauté slowly. The enclosed butter melts next to it. You can also season it to taste.
  • I turn the salmon in double-handle flour and fry it in olive oil, not too hot, until light golden brown. It is allowed to cook slowly, because it shouldn't be roasted dead, but rather stay juicy, so I lower the temperature and let it steep more. Then place it on a warm plate.

The little boy

  • I squeeze half a lemon into the pan and add the cream, the sliced ​​garlic clove and the ginger, if you like small tomatoes (cut in half), add color Let it reduce a little, the smoked paprika (powder) sprinkle with salts, who would like to add good pepper from the mill.
  • Now I serve the vegetables first, then the salmon pieces around the outside with the reduced sauce. So that's it, it tasted great again


Serving: 100gCalories: 76kcalCarbohydrates: 15gProtein: 1.9gFat: 0.8g
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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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