Wild Salmon Fillet in Paprika Coconut Sauce and Bulgur
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
- 250 g wild salmon fillet (s)
- 2 red pepper (s)
- 200 ml coconut milk
- 100 g cream cheese (paprika-chili)
- 1 thick onion (s)
- 2 cloves garlic)
- Olive oil for frying
- salt and pepper
- curry
- Lemon juice
- Herbs your choice
- possibly sauce thickener
- 125 g bulur
- 20 g butter
- 250 ml water
- Vegetable broth, instant
Print Recipe
Pin Recipe Instructions
- Chop the onion, garlic, paprika and salmon into small pieces. First sauté the onions and garlic in olive oil and then add the peppers and sauté a little.
- Stir in the coconut milk and cream cheese. Season with salt, pepper and curry, add the diced wild salmon and simmer gently for about 15 minutes.
- Season the sauce with lemon juice and herbs. Tie lightly at will.
- In the meantime, cook the bulgur in 250 ml water and vegetable stock for about 10 minutes on a low flame. Add the butter and stir in.
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