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🍽️ Crispy Salmon Chops with Colorful Vegetable Mix

594 kcal · 30 min · 4 servings

Ingredients

• 500 g Brussels sprouts
• salt
• 4 red and yellow bell peppers
• 2 carrots
• 4 tbsp olive oil
• pepper (from the mill)
• 100 ml dry white wine
• 720 g salmon cutlet (4 salmon cutlets approx. 180 g each)
• 3 fresh garlic cloves
• 1 red chili pepper
• 30 g butter
• 2 tbsp lemon juice
• 2 tbsp freshly chopped herbs (parsley and thyme)

Instructions

1. 1. Wash the Brussels sprouts thoroughly.
2. 2. Remove the tough ends at the stem.
3. 3. Boil the Brussels sprouts in salted water for 8 minutes.
4. 4. Rinse the Brussels sprouts immediately with cold water to stop the cooking process.
5. 5. Let the Brussels sprouts drain well.
6. 6. Cut the Brussels sprouts into quarters.
7. 7. Wash the bell peppers.
8. 8. Halve the bell peppers lengthwise.
9. 9. Remove the inside of the bell pepper, including the seeds.
10. 10. Cut the bell pepper into thin strips.
11. 11. Peel the carrots.
12. 12. Cut the carrots into bite-sized pieces.
13. 13. Heat 2 tablespoons of oil in a large pan.
14. 14. Fry the carrots and Brussels sprouts for 2 to 3 minutes until golden brown.
15. 15. Add the pepper strips to the pan.
16. 16. Season the vegetables with salt and pepper.
17. 17. Deglaze the vegetables with the wine.
18. 18. Simmer the vegetables under a lid for 3 to 4 minutes until tender.
19. 19. Wash the salmon.
20. 20. Pat the salmon dry with kitchen paper.
21. 21. Season the salmon with salt and pepper.
22. 22. Heat the remaining amount of oil in a non-stick pan.
23. 23. Fry the salmon for about 2 minutes on each side until golden brown.
24. 24. Peel the garlic.
25. 25. Chop the garlic finely.
26. 26. Wash the chili pepper.
27. 27. Halve the chili pepper.
28. 28. Remove the inside of the chili, including the seeds.
29. 29. Chop the chili finely as well.
30. 30. Add the chopped garlic and chili to the salmon in the pan.
31. 31. Add the butter and lemon juice.
32. 32. Let the dish cook gently for 6 to 8 minutes.
33. 33. Pour the fat from the pan over the salmon repeatedly.
34. 34. Remove the lid from the vegetables.
35. 35. Sprinkle the herbs over the vegetables.
36. 36. Let the remaining liquid evaporate.
37. 37. Taste the vegetables one last time.
38. 38. Arrange the vegetables on a large platter.
39. 39. Place the salmon on top of the vegetables.
40. 40. Drizzle the salmon with the garlic-chili butter from the pan.
41. 41. Serve the dish.

Nutrition per serving

• kcal: 594
• Protein: 44 g · Fett/Fat: 37 g · Carbs: 15 g