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🍽️ Salmon with Orange Sauce and Pumpkin-Leek Gratin

520 kcal · 30 min · 4 servings

Ingredients

• salmon fillet, frozen 600 g
• salt pinch
• leek 1 pc.
• hokkaido pumpkin 1 pc.
• onions, yellow 1 pc.
• oranges 2 pc.
• whipping cream 400 ml
• pepper, black ground pinch
• pumpkin seeds 30 g
• oil 2 tbsp

Instructions

1. 1. Ideally, let the salmon thaw overnight in the refrigerator.
2. 2. Preheat the oven to 200 degrees Celsius with fan (convection).
3. 3. Bring about 2 liters of salted water to a boil in a pot.
4. 4. Cut the leek lengthwise.
5. 5. Remove the root ends from the leek.
6. 6. Cut the leek into thin strips.
7. 7. Wash the leek strips thoroughly.
8. 8. Let the washed leek drain.
9. 9. Clean the pumpkin.
10. 10. Halve the pumpkin.
11. 11. Remove the seeds with a spoon.
12. 12. Cut the pumpkin into slices about 1 cm thick.
13. 13. Halve the onion.
14. 14. Peel the onion.
15. 15. Dice the onion finely.
16. 16. Wash the oranges.
17. 17. Grate about 1 teaspoon of orange zest finely.
18. 18. Halve the oranges.
19. 19. Squeeze the juice from the oranges.
20. 20. Cook the leek in the boiling salted water for about 3 minutes.
21. 21. Drain the leek in a sieve.
22. 22. Mix the cream with the orange juice in a tall container.
23. 23. Season the mixture with salt and pepper.
24. 24. Stir the pumpkin seeds into the mixture.
25. 25. Mix the pumpkin with the leek and onions in a baking dish.
26. 26. Pour the orange-cream mixture over the vegetables.
27. 27. Bake the dish in the oven for about 30 minutes.
28. 28. Rinse the salmon.
29. 29. Pat the salmon dry.
30. 30. Season the salmon with salt and pepper.
31. 31. Rub the salmon with the orange zest.
32. 32. Heat the oil in a pan until very hot.
33. 33. Fry the salmon for about 4 minutes until golden brown.
34. 34. Take the pumpkin-leek gratin out of the oven.
35. 35. Serve the gratin together with the orange salmon.

Nutrition per serving

• kcal: 520
• Protein: 36 g · Fett/Fat: 40 g · Carbs: 20 g