Summary

Ingredients

• 2 slices salmon fillet (s) approx. 130 g each, skinless
• 2 teaspoons lemon juice
• salt and pepper
• 1 leek (approx. 300 g)
• 100 g mun bean sprouts or other sprouts your choice
• 1 medium onion (s)
• 1 clove garlic
• 2 tablespoon oil (rapeseed oil)
• 6 tablespoon vegetable broth
• 2 tablespoon crème double (crème légère)
• 0.5 ½ bunch parsley, smooth

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Instructions

1. Rinse the salmon fillet with cold water, pat dry and drizzle with lemon juice on both sides, then season with salt and pepper.
2. Clean and wash the leek and cut into thin rings. Sprinkle the sprouts and let them drain. Peel and finely dice the onion and garlic.
3. Heat 1 tablespoon of oil in a saucepan. Fry the onion, garlic and leek over a medium heat for about 5 minutes while stirring. Pour in the broth, add the sprouts and sauté over medium heat for 3 minutes. Salt and pepper, then add the crème légère.
4. Heat 1 tablespoon of oil in a pan and fry the salmon in it for about 3 minutes on each side.
5. Now chop the parsley and mix it with the vegetables. Serve immediately with the salmon.
6. Serve with small jacket potatoes or fried potatoes.