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🍽️ Grilled Salmon with Colorful Root Vegetables

452 kcal · 30 min · 4 servings

Grilled Salmon with Colorful Root Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the salmon thaw overnight in the refrigerator.
  2. 2. Wash the carrots thoroughly, peel them, and cut off the ends.
  3. 3. Slice the carrots into thin rounds and then cut these into fine strips.
  4. 4. Wash the celery, remove the ends, and cut it into fine strips as well.
  5. 5. Clean the spring onions, remove the root ends, and slice them into long, thin strips.
  6. 6. Bring broth and wine to a boil in a pot.
  7. 7. Add the carrot and celery strips to the boiling liquid and blanch them for about 3 minutes (cook briefly in boiling water).
  8. 8. Add the spring onions after about 2 minutes and let them cook along with the other vegetables.
  9. 9. Lift the vegetables out of the broth with a slotted spoon and let them drain in a sieve.
  10. 10. Rinse the salmon fillet and pat it dry with a kitchen towel.
  11. 11. Season the fish with salt and pepper.
  12. 12. Place each salmon fillet on a large piece of aluminum foil.
  13. 13. Distribute the prepared vegetables evenly over the fish.
  14. 14. Wash the dill, shake it dry, and pluck off the tips.
  15. 15. Finely chop the dill.
  16. 16. Add 1 tablespoon of crème fraîche and some of the chopped dill to each piece of fish.
  17. 17. Drizzle the fish with 2 to 3 tablespoons of the vegetable broth.
  18. 18. Seal the aluminum foil tightly over the fish.
  19. 19. Cook the salmon on the hot grill for about 18 to 20 minutes.
  20. 20. Alternatively: Bake the packets at 180 degrees Celsius (top/bottom heat) for approx. 20 minutes in the oven.
  21. 21. Carefully remove the packets from the grill or the oven.
  22. 22. Plate the salmon and serve it.

Nutrition per serving