🍽️ Tender Salmon with Fresh Herb Sauce and Braised Vegetables

Name: Tender Salmon with Fresh Herb Sauce and Braised Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 4 sprigs parsley; 2 sprigs tarragon; 1 spring onion; 2 tbsp capers; 25 g green olives (pitted); 0.5 lemon; 2 tbsp olive oil; salt; pepper; 1 red onion; 1 carrot; 1 bulb fennel; 125 ml white wine; 5 peppercorns; 1 bay leaf; 2 cloves; 2 salmon steaks (200 g each, ready for cooking)

303 kcal · 30 min · 4 servings

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Ingredients

4 sprigs parsley
2 sprigs tarragon
1 spring onion
2 tbsp capers
25 g green olives (pitted)
0.5 lemon
2 tbsp olive oil
salt
pepper
1 red onion
1 carrot
1 bulb fennel
125 ml white wine
5 peppercorns
1 bay leaf
2 cloves
2 salmon steaks (200 g each, ready for cooking)

Instructions

1. Wash the parsley and tarragon under running water.
2. Shake the herbs dry.
3. Finely chop the parsley and tarragon leaves.
4. Wash the spring onions and trim off the dry ends.
5. Slice the spring onions into thin rings.
6. Drain the capers.
7. Finely chop the capers.
8. Finely chop the olives.
9. Squeeze out one tablespoon of lemon juice.
10. Place the chopped parsley, tarragon, spring onions, capers, and olives into a bowl.
11. Add olive oil and the lemon juice.
12. Season the mixture with salt and pepper.
13. Stir everything in the bowl well.
14. Let the sauce steep for 30 minutes.
15. Peel the onion in the meantime.
16. Clean and peel the carrot.
17. Clean the fennel.
18. Cut the vegetables into slices or pieces about one centimeter thick.
19. Place the cut vegetables into a pot.
20. Add white wine to the pot.
21. Add peppercorns.
22. Add bay leaves.
23. Add cloves.
24. Fill the pot with two liters of water.
25. Lightly salt the water.
26. Bring the liquid to a boil.
27. Place the salmon steaks into the boiling liquid.
28. Turn down the heat.
29. Poach the salmon for 10 to 12 minutes over low heat.
30. Keep the temperature just below the boiling point.
31. Check if the fish is done by trying to remove the center bone easily.
32. Lift the fish out of the broth.
33. Place the fish onto plates.
34. Pour the broth through a sieve.
35. Serve the vegetables with the herb sauce (Salsa Verde) alongside the salmon.

Nutrition per serving

kcal: 303
Protein: 36 g · Fett/Fat: 13 g · Carbs: 8 g