Salmon with Brussels Sprouts

Ingredients

• 2 untreated limes
• 4 Salmon fillets (about 125 g each)
• Salt
• pepper (ground)
• 0.5 tsp five-spice mix
• 1 medium Brussels sprout head
• 4 tbsp rapeseed oil
• 200 ml vegetable broth
• 2 Garlic cloves
• 1 Red Onion
• 100 g cocktail tomatoes
• 200 ml low-fat coconut milk
• 1 handful basil (about 5 g)
• lime wedge

Instructions

1. 1.

   Wash a lime hot and slice it into very thin rings. Juice the remaining part. Wash the fish, pat dry, drizzle with 2 tbsp lime juice and season all around with salt, pepper and five-spice powder. Top with the lime slices, cover with foil and refrigerate. Remove outer leaves from the Brussels sprout head, wash, drain and quarter it. In a pan brown in 2 tbsp hot oil.

2. 2.

   Add 100 ml vegetable broth and simmer covered for 10–15 minutes until tender. Peel garlic and slice into rounds. Cut onion into eighths. Halve tomatoes. Preheat oven to 80 °C fan.

3. 3.

   Place lime slices in a hot pan with the remaining oil, put salmon on top and sear for 1–2 minutes. Flip, reduce heat and cook about 1 minute more. Transfer to a baking dish and bake until translucent and juicy. In the pan drizzled with any leftover oil sauté onion and garlic.

4. 4.

   Add tomatoes, pour in remaining broth and coconut milk, let it reduce slightly and season with lime juice, salt and pepper. Plate salmon with Brussels sprouts and a splash of coconut sauce, garnish with basil and lime slices.