1 portion contains approximately:
| 420 | kcal |
| 35 g | protein |
| 25 g | fat |
| 13 g | carbohydrates |
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2 salmon fillets (140 g each)
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4 lemon slices
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4 sprigs of dill
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2 tsp red peppercorns
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400 g savoy cabbage
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½ tsp sea salt, pepper
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Zest of ½ a lemon
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1 tsp caraway seeds
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40 g onions
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1 tbsp unsalted butter
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1 pinch of ground caraway
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80 g spring onions
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2 tsp rapeseed oil
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1
Mix the salt with the lemon zest and pepper.
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2
Rub the lemon salt over the salmon fillets and let rest in the refrigerator.
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3
In the meantime, wash and quarter the savoy cabbage, then cut into strips.
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4
Bring a large pot of water to boil and add the caraway seeds.
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5
Cook the cabbage in it for about 5 minutes. Remove the cabbage, rinse with cold water and leave to drain.
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6
Peel and mince the onion; sauté in the butter until translucent.
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7
Stir in the ground caraway. Add the cabbage and sweat it in the butter until warm.
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8
Wash, clean, and slice the spring onions. Cook them in 1 tsp rapeseed oil.
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9
Add the peppercorns and continue to cook. Sear the salmon for 2–3 minutes per side in the remaining oil, top with the slices of lemon.
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10
Pluck the dill leaves off the sprig and mince them.
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11
Arrange the spring onions with the peppercorns on warm plates. Place the salmon and lemon slices on top.
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12
Garnish with dill.
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13
Arrange the cabbage next to the fish and serve.