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🍽️ Crispy Salmon with Creamy Vegetable Sauce

430 kcal · 30 min · 4 servings

Ingredients

• 2 pcs salmon fillet (with skin à ca. 180 g)
• bell peppers (each 1 small yellow and red)
• 1 zucchini
• 1 shallot
• 3 tbsp olive oil
• 1 tsp tomato puree
• 2 tbsp crème fraîche
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the bell pepper and zucchini under running water.
2. 2. Remove the seeds from the bell pepper and zucchini.
3. 3. Cut the vegetables into small, even cubes.
4. 4. Peel the shallot.
5. 5. Cut the shallot into fine cubes as well.
6. 6. Heat two tablespoons of olive oil in a large pan.
7. 7. Add the shallot cubes to the hot pan.
8. 8. Sauté the shallots until they are soft and translucent.
9. 9. Add the bell pepper and zucchini cubes to the pan.
10. 10. Sauté the vegetables briefly.
11. 11. Pour half a cup of water into the pan.
12. 12. Season the vegetables with salt and pepper.
13. 13. Place a lid on the pan.
14. 14. Let the vegetables cook for five minutes.
15. 15. Remove two to three tablespoons of the cooked vegetable cubes from the pan.
16. 16. Add some cooking liquid from the pan.
17. 17. Add a spoonful of tomato paste.
18. 18. Add a spoonful of crème fraîche.
19. 19. Puree this mixture with a hand blender until smooth.
20. 20. Stir the pureed sauce back into the remaining vegetable cubes in the pan.
21. 21. Heat the remaining oil in a separate non-stick pan.
22. 22. Place the salmon fillet skin-side down in the hot pan.
23. 23. Cook the fish for three to four minutes.
24. 24. Flip the fish if necessary and continue cooking until it is done.
25. 25. Remove the salmon from the pan.
26. 26. Season the salmon with salt and pepper.
27. 27. Spoon the vegetable sauce onto the plates.
28. 28. Place the cooked salmon pieces on top of the sauce.
29. 29. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 430
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 10 g