Salmon with saffron vegetables

Salmon with saffron vegetables
Serves 4

500 gram bone and skin free salmon fillet
2 Tbsp soft or liquid margarine
400 gram red potatoes
2 parsnips
1 carrot
1 red bell pepper
1 leek
1 cube fish bouillon
500 ml water
100 ml white wine
½ gram saffron or ½ tsp turmeric
Salt and Pepper

  • Peel potatoes, parsnips and carrot
  • Slice potatoes in 10 mm thick slices
  • Julienne (cut into match sticks) parsnip and carrot
  • Cut the root off the leek, and make a cut lengthwise through about 2/3 of leek.
  • Rinse the leek, the cut will make it easier to rinse out all the sand and dirt
  • Slice leek in 10 mm thick slices
  • Wash bell pepper, divide in half, and remove the seeds and core. Slice each half into thin slices
  • In a large sauce pan bring water to boil, dissolve bouillon cube and add wine and saffron
  • Add potatoes, carrot and parsnip. Make sure water covers vegetables. If not add more water.
  • Bring back to boil, reduce heat to simmer and simmer under lid until vegetables are soft, about 7-10 min
  • Add bell pepper and leek slices and simmer for additional 5 minutes
  • Slice salmon filet in ~15 mm thick slices (12-16 slices in total)
  • Season salmon slices lightly with salt and pepper on each side
  • Heat up margarine in frying pan, reduce to medium heat.
  • Sear salmon slices for 1 min, turn and finish for another 1 minute. Keep warm if vegetables are not done.
  • With a cooking tong divide vegetables over 4 deep dinner plates. Place 3-4 slices of salmon on top of vegetables. Pour over some of the cooking bouillon, garnish with parsley and serve with a lemon wedge.
  • To get a richer sauce you can also add a dollop of crème fraîche or sour cream on top of dish.

Enjoy your meal!

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