Coconut Sauerkraut with Salmon

Summary

Prep Time	15 mins
Cook Time	8 mins
Total Time	23 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

1 sachet sauerkraut (3-minute sauerkraut with pineapple)
1 tablespoon butter
1 tablespoon shallot (s), diced
250 ml coconut milk
salt
N / A Chilli pepper (s), dried, coarsely crushed
Vegetable broth powder
2 salmon fillet (s), skinless, approx. 150 g each

Instructions

Heat the butter and fry the shallot cubes in it until translucent. Add the sauerkraut and coconut milk. Bring to the boil briefly and season with salt and vegetable stock powder. If you like, you can also add chilli to taste. Lightly salt the salmon fillets and place on top of the cabbage. Cook for approx. 8 minutes (depends on the desired cooking point of the salmon). Turn the salmon once.
Mashed potatoes, but also toasted bread, go well with this.
Annotation:
You can also fry the salmon separately and serve it with the sauerkraut.

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