Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Salmon Steak with Vegetables
- For the salmon
- 4 Salmon steak (each 200 grams)
- 2 Tbsps lemon juice
- 1 tsp Pastry flour
- 20 grams butter
- salt
- peppers
- For the parsley potatoes
- 400 grams small potatoes
- 20 grams butter
- 3 Tbsps finely chopped parsley
- salt
- For the savoy cabbage
- 1 kilogram Head of cabbage
- 30 grams butter
- salt
- freshly ground pepper
For the savoy cabbage: Remove outer leaves of the cabbage, cut into quarters lengthwise, remove stalk and cut crosswise into strips. In a frying pan, sauté in hot butter, season with salt and pepper.
For the parsley potatoes: Peel potatoes, rinse and cook in boiling salted water for about 25 minutes until soft.
For the salmon: Rinse salmon under cold water, pat dry, drizzle with lemon juice and season with salt and pepper. Then sprinkle with a little flour and fry in butter for 2-3 minutes on each side until golden.
Melt butter. Drain potatoes, let evaporate, swirl in the butter, sprinkle with salt and parsley.
Serve the salmon with parsley potatoes and savoy cabbage on a preheated dish.
For the garnish, sprinkle with chopped walnuts and parsley and serve.