Zucchini and Salmon Pan with Rosemary Polenta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g polenta
- 600 ml vegetable stock
- 1 teaspoon rosemary
- 800 g zucchini
- 2 tablespoon rapeseed oil
- 400 g salmon fillet (s)
- 100 g sour cream
- 1 lemon (s), add the juice from it
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the rosemary. Bring the vegetable stock to the boil along with the rosemary. Slowly stir in the polenta. Let the polenta soak on a low flame for 5 minutes. Then pull from the stove.
- Quarter the zucchini lengthways and then cut into cubes approx. 2 cm wide. Fry the zucchini in the rapeseed oil until they are brown. Season the sour cream with the juice of the lemon.
- Cut the salmon into 2 cm cubes and add to the zucchini. Add the sour cream and season everything with salt and pepper. Let simmer for another 3-4 minutes on a low flame, until the salmon is cooked through.
- Then serve with the polenta and garnish with a little rosemary.
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