Pan-Seared Salmon with Vegetables

Ingredients

• 250 g asparagus
• 2 carrots
• 250 g Sugar snap peas
• 1 kohlrabi
• 150 g Frozen Peas
• Salt
• Pepper (freshly ground)
• 4 tbsp butter
• 1 bunch Basil
• 100 ml White wine
• 2 tbsp white wine vinegar
• 100 g crème fraîche
• 640 g salmon (4 fillets of 160 g each)

Instructions

1. 1.

   Clean and peel or wash the vegetables. Cut asparagus into about 4 cm pieces, cut carrots diagonally into slices. Leave sugar snap peas whole. Quarter kohlrabi and slice it. Thaw the peas.

2. 2.

   Cook the vegetables in portions in boiling salted water: sugar snap peas, kohlrabi and carrots for about 5 minutes, asparagus for about 10 minutes. Shock with cold water and drain well.

3. 3.

   Heat 2 tbsp butter in a wide pot. Add the vegetables and heat for 2–3 minutes, season with salt and pepper. Wash basil leaves, shake dry and chop.

4. 4.

   Stir together wine, vinegar and crème fraîche and simmer for 2 minutes over low heat.

5. 5.

   Remove the pot from the stove, add basil, puree everything finely and season with salt and pepper.

6. 6.

   Season the salmon fillets with salt and pepper and cook in a large pan in remaining hot butter for about 3 minutes per side.

7. 7.

   Divide the sauce among four plates, arrange the salmon and vegetables on top.