Summary

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

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Instructions

1. 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.
2. Mashed potatoes, but also toasted bread, go well with this.
3. Annotation:
4. You can also fry the salmon separately and serve it with the sauerkraut.