Stir-fry Vegetables and Salmon
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 zucchini
- 3 carrot (s)
- 4 salmon fillet (s) (frozen)
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1 pinch (s) salt and pepper
- sugar
- 1 tablespoon crème fraîche
- 1 dash oil
- 50 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- First you cut the carrots and zucchini into thin slices and defrost the salmon. When this is done, heat the wok and add a dash of oil. First, sweat the onions until they are lightly browned. Since the carrots need a little longer, fry them first and then add the zucchini.
- In the next step you season the whole thing with the spices listed above and let it cook on medium heat with the lid closed until it becomes soft. The salmon is cooked in another pan, then added to the vegetables and lightly chopped.
- If you like, you can add crème fraîche to refine it a little. The last step is to arrange it nicely on a plate (tip: something green such as a leaf of parsley looks good).
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