Salmon with Herb Sauce
Salmon with herb sauce - Spring fresh and beautifully aromatic.
Healthy, because
Even smarter
Young potatoes are found with little fat, but a lot of vitamin C and protein.
The dish also tastes nice and aromatic with other herbs.
Ingredients
- Ingredients
- 28 ozs small, new potatoes
- salt
- 2 scallions
- 1 garlic clove
- ¾ oz Fresh herbs (2 stems each of dill, chervil, parsley; 6 stems)
- 2 Tbsps olive oil
- 2 tsps Whole wheat flour
- 10 ozs Vegetable broth
- 1 ¾ ozs Soy creamer
- 1 ½ Tbsps lemon juice
- 18 ozs salmon fillets (without skin; 4 salmon fillets)
- Edible flowers (organic; e.g. violets, snapdragons)
Preparation steps
Wash potatoes and cook over medium heat in boiling salted water for about 20 minutes.
Meanwhile, clean, wash and finely chop the spring onions. Peel and finely chop garlic. Wash herbs, shake dry, pluck leaves and chop coarsely.
Heat 1 tablespoon oil in a frying pan. Sauté garlic with spring onions over medium heat for 2-3 minutes. Add flour, deglaze with broth. Add soy cream and simmer over low heat, stirring, until creamy, about 5 minutes. Add herbs and finely puree the sauce. Season to taste with salt and 1 tsp lemon juice.
Rinse salmon fillets, pat dry and season with salt and remaining lemon juice. Steam in a steamer insert over hot water, covered, for 6-8 minutes.
Drain and drain the potatoes. Heat remaining oil in a frying pan. Cook potatoes in it over medium heat for about 5 minutes. Sprinkle with salt and arrange with salmon fillets on herb sauce. Carefully wash flowers, shake dry and garnish salmon fillets with them.
