Fried Salmon on Mediterranean Vegetables
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 red peppers, roughly chopped
- 1 m. Eggplant (s), roughly chopped
- 3 zucchini, roughly chopped
- 1 bunch vegetable onion (s), roughly chopped
- 750 g salmon fillet (s) (frozen), thawed, cut into pieces
- 1 lemon (s), the juice it
- 1 glass pesto (basil pesto)
- Flour
- Seasoned Salt
- olive oil
- Vegetable broth
- Ketchup (curry ketchup), hotter
- Paprika powder
- pepper
- 1 pinch (s) sugar
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Fry the prepared vegetables in a large pan while stirring with the hot olive oil. Add a little vegetable stock and let everything simmer for about 7-10 minutes with the lid on. Season with curry ketchup, herb salt, paprika powder, pepper and sugar as needed.
- In the meantime, marinate the defrosted salmon pieces with lemon juice and then season with herbal salt. Turn in a little flour and brown on both sides in olive oil.
- Put the vegetables in a greased baking dish, arrange the salmon pieces on top and brush generously with the basil pesto.
- In a preheated oven at 200 ° C circulating air, crust over for about 7-10 minutes.
- Baguette or flatbread tastes good with it.
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