Salmon and Zucchini Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g zucchini (2 medium-sized)
- 300 g salmon fillet (s)
- 1 onion (s)
- 250 ml vegetable stock
- 200 ml sweet cream
- 0.5 ½ package parsley, frozen
- 2 teaspoons mustard
- 1 ½ tablespoon flour
- salt and pepper
- Lemon juice
- Maggi
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut in half lengthways and cut into 4 - 5 mm wide slices. Finely dice the onion and sauté in a little oil, add the zucchini slices and fry for 2 - 4 minutes. Dust the flour over it and fry briefly, add the cream, vegetable stock and mustard and cook covered for approx. 8 minutes.
- Cut the salmon fillet into 2.5 cm cubes, add to the zucchini and cook for 7 - 8 minutes on a low heat. Season to taste with salt, pepper, lemon juice and Maggi and fold in the parsley before serving.
- Serve with rice.
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