Salmon Fillet with Mixed Vegetables
Salmon fillet with mixed vegetables is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Romanesco
- 3 baby eggplants
- 3 baby pumpkin
- 4 small kohlrabi
- 560 g salmon fillet with skin (4 salmon fillets)
- Salt
- Pepper
- flour (for dusting)
- 60 g Butter
- 150 ml dry white wine
- chervil (for garnish)
Instructions
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1.
Wash all vegetables. Separate the Romanesco into florets, cut the eggplants into thick sticks and slice the pumpkins into wedges. Peel the kohlrabi and thinly slice it. Rinse the salmon fillet and pat dry with paper towels. Season both sides with salt and pepper; dust the skin side with flour.
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2.
Heat half of the butter in a non-stick pan. Sauté the vegetables and deglaze with white wine. Season with salt and pepper. Simmer at low heat for 6–8 minutes until the wine has evaporated.
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3.
Meanwhile, heat the remaining butter in a second pan and sear the salmon skin side for 4 minutes. Flip and cook for an additional 3 minutes to finish.
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4.
Arrange the vegetables and salmon on a plate and garnish with chervil.
