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🍽️ Crispy Salmon with Colorful Veggie Mix

503 kcal · 30 min · 4 servings

Ingredients

• 0.5 red bell pepper
• 0.5 orange bell pepper
• 1 lime
• 0.5 Napa cabbage
• 4 salmon fillets (approx. 200 g each)
• 4 tbsp soybean oil
• salt
• pepper (from the mill)
• 1 tbsp coriander seeds
• 300 ml coconut milk
• 3 tbsp capers

Instructions

1. 1. Wash the bell pepper thoroughly.
2. 2. Cut the bell pepper in half.
3. 3. Remove the seeds and white inner membranes.
4. 4. Slice the bell pepper into very thin strips.
5. 5. Squeeze the lime to extract the juice.
6. 6. Wash the Chinese cabbage.
7. 7. Cut off the hard base at the bottom of the Chinese cabbage.
8. 8. Cut the Chinese cabbage into strips as well.
9. 9. Wash the salmon.
10. 10. Pat the salmon dry with a kitchen towel.
11. 11. Drizzle the salmon with two tablespoons of lime juice.
12. 12. Heat two tablespoons of soy oil in a pan.
13. 13. Fry the salmon in the hot pan on both sides.
14. 14. Cook the fish for two to three minutes per side.
15. 15. Remove the salmon from the pan once it is golden brown.
16. 16. Season the salmon with salt and pepper.
17. 17. Heat a second pan.
18. 18. Toast the coriander seeds briefly until fragrant.
19. 19. Add the remaining oil to the pan.
20. 20. Fry the pepper strips and cabbage for about two minutes.
21. 21. Pour the coconut milk over the vegetables.
22. 22. Season the vegetable mixture with the remaining lime juice.
23. 23. Season the mixture additionally with salt and pepper.
24. 24. Divide the warm vegetables onto four plates.
25. 25. Place the fried salmon on top of the vegetables.
26. 26. Sprinkle the dish with capers.

Nutrition per serving

• kcal: 503
• Protein: 28 g · Fett/Fat: 41 g · Carbs: 5 g