Salmon fillet on a bed of vegetables

Salmon fillet on a bed of vegetables

Total: 1 hr 45 Min. | Active: 45 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 395 kcal
, Fat: 25 g
, Carbohydrate: 8 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

600 g salmon fillets with skin
3 sticks lemongrass
1 cm ginger
1 tbsp thistle oil
a little pepper
¾ tsp salt
500 g leek
1 red pepper
½ tsp salt
a little soy sauce (e.g. Kikkoman)
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How it's done

Cut the salmon crosswise into four slices. Finely chop the inside of the lemongrass, finely chop the ginger, mix with the oil and pepper. Brush the salmon with the mixture, cover and leave to marinate in the fridge for approx. 1 hr. Season the salmon with salt.

Cut the leeks into strips approx. 4 cm long, quarter the pepper and cut into strips. Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, bring to the boil and reduce the heat. Add the leek and pepper, season with salt. Cover and cook on a medium heat for approx. 10 mins.

Place the salmon pieces on the vegetables, cook for about another 15 mins. Plate up the vegetables, drizzle with a little soy sauce. Serve topped with the salmon pieces.

Serving suggestion: Rice.

Good to know
Tip: Replace red pepper with yellow pepper.


Cutting lemongrass

Cutting lemongrass

Peeling ginger

Peeling ginger

Cutting sweet peppers

Cutting sweet peppers

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