🍽️ Steamed Salmon on Braised Vegetables

Name: Steamed Salmon on Braised Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cucumber; 300 g parsnips; 2 tbsp olive oil; 0.5 tsp turmeric powder; salt; pepper; 100 ml vegetable broth; 1 tbsp lemon juice; 0.5 tsp organic lemon zest; 2 sprigs thyme; 500 g salmon fillet (4 salmon fillets); 20 g kitchen herbs (1 bunch; basil, dill); 150 g yogurt (1.5% fat); 1 box shiso cress

345 kcal · 30 min · 4 servings

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Ingredients

1 cucumber
300 g parsnips
2 tbsp olive oil
0.5 tsp turmeric powder
salt
pepper
100 ml vegetable broth
1 tbsp lemon juice
0.5 tsp organic lemon zest
2 sprigs thyme
500 g salmon fillet (4 salmon fillets)
20 g kitchen herbs (1 bunch; basil, dill)
150 g yogurt (1.5% fat)
1 box shiso cress

Instructions

1. Wash the cucumber thoroughly.
2. Slice the cucumber into rounds about half to one centimeter thick.
3. Peel the parsnips.
4. Peel the parsnips.
5. Cut the parsnips into bite-sized sticks.
6. Heat one tablespoon of oil in a large frying pan.
7. Fry the vegetables for four minutes over medium heat, turning them occasionally.
8. Season the vegetables with turmeric, salt, and pepper.
9. Pour the broth over the vegetables.
10. Let the vegetables simmer covered for ten minutes over low heat.
11. Pour three hundred milliliters of water into a pot with a steamer insert.
12. Add the lemon juice to the pot.
13. Add the lemon zest to the pot.
14. Add the thyme to the pot.
15. Season the water with salt and pepper.
16. Bring the liquid to a boil.
17. Let the liquid simmer for five minutes.
18. Rinse the salmon fillets.
19. Pat the salmon fillets dry.
20. Season the salmon fillets with salt and pepper.
21. Brush the bottom of the steamer insert with the remaining oil.
22. Place the salmon fillets side by side in the steamer insert.
23. Steam the salmon over the broth for six to eight minutes.
24. Wash the kitchen herbs.
25. Shake the herbs dry.
26. Chop the herbs finely.
27. Put the herbs into a tall beaker.
28. Add the yogurt to the herbs.
29. Puree the mixture finely with a hand blender.
30. Season the herb yogurt with salt and pepper.
31. Plate the salmon with the braised vegetables.
32. Drizzle the salmon and vegetables with the herb yogurt.
33. Cut the cress from the bed.
34. Place the cress over the fish and vegetables.

Nutrition per serving

kcal: 345
Protein: 29 g · Fett/Fat: 19 g · Carbs: 14 g