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Zucchini and salmon pan with rosemary polenta

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Ingredients for 4 servings:

  • 200 g polenta
  • 600 ml vegetable stock
  • 1 tsp rosemary
  • 800 g zucchini
  • 2 tbsp rapeseed oil
  • 400 g salmon fillet(s)
  • 100 g sour cream
  • 1 lemon(s), the juice
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Finely chop the rosemary. Bring the vegetable stock and rosemary to a boil. Slowly stir in the polenta. Let the polenta swell over low heat for 5 minutes. Then remove from the heat. Quarter the zucchini lengthwise and then cut into cubes approximately 2 cm wide. Fry the zucchini thoroughly in the rapeseed oil until browned. Season the sour cream with the lemon juice. Cut the salmon into 2 cm cubes and add to the zucchini. Add the sour cream and season to taste with salt and pepper. Let simmer for another 3-4 minutes until the salmon is cooked. Then serve with the polenta and garnish with some rosemary.

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Written by John Myers

Professional Chef with 29 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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