Salmon Stir-fry with Zucchini, Bell Pepper and Dill
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g salmon, frozen
- 2 small zucchini, sliced
- 1 bell pepper (s), diced yellow
- 1 bell pepper (s), diced red
- 1 large onion (s), finely diced
- 3 tablespoon olive oil
- 300 ml sweet cream, unbeaten
- 2 handfuls dill, washed and cut into small pieces
- 250 g taliatelle
- some vegetable broth
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thaw frozen salmon fillet for approx. 30 minutes and roughly dice, set aside.
- Fry the onion, diced, in hot olive oil. Add paprika + zucchini and stew in its own juice for about 10 minutes on high. Season to taste with salt, pepper and vegetable stock.
- Stir the cream into the vegetables. Bring everything to the boil briefly. Put the salmon cubes on top and let everything stand covered for approx. 7 minutes (please do not boil any more, as there is a risk of coagulation).
- Fold in plenty of dill before serving.
- Tagliatelle (ribbon noodles), cooked al dente in vegetable broth, are excellent. Enjoy 1 glass of white wine with it.
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