Summary

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

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Instructions

1. 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.
2. 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.
3. Season the sauce with lemon juice and herbs. Tie lightly at will.
4. 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.