Steamed Salmon Fillet on Braised Vegetables

Ingredients

• 1 cucumber
• 300 g Parsnips
• 2 tbsp olive oil
• 0.5 tsp turmeric powder
• Salt
• Pepper
• 100 ml Vegetable broth
• 1 tbsp Lemon Juice
• 0.5 tsp fresh lemon zest
• 2 sprigs thyme
• 500 g salmon fillet (4 fillets)
• 20 g kitchen herbs (basil, dill)
• 150 g Yogurt (1.5% fat)
• 1 packet of watercress

Instructions

1. 1.

   Clean and wash the cucumber, slice into ½–1 cm thick rounds. Peel and cut the parsnips into bite‑size sticks. Heat 1 tbsp oil in a large pan. Sauté the vegetables while turning them for 4 minutes over medium heat. Season with turmeric, salt, pepper, pour in broth and simmer covered at low heat for 10 minutes.

2. 2.

   Meanwhile, pour 300 ml water, lemon juice, lemon zest, thyme, salt and pepper into a pot with a steamer insert. Bring to a boil and let it simmer for 5 minutes. Pat the salmon fillets dry, season with salt and pepper. Brush the bottom of the steamer insert with remaining oil, place the fillets side by side and steam over the broth for 6–8 minutes.

3. 3.

   During this time wash the kitchen herbs, pat them dry, chop finely and put in a tall glass. Add yogurt and blend everything into a smooth sauce with an immersion blender. Season with salt and pepper.

4. 4.

   Plate the salmon fillets on top of the braised vegetables and drizzle with the herb‑yogurt sauce. Sprinkle freshly cut watercress over the fish and vegetables.