Fried salmon with carrots, cabbage and dill
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 420, total fat 24 G., saturated fats 9 G., proteins 40 G., carbohydrates 11 G., fiber 3 G., cholesterol 130 mg, sodium 390 mg, sugar 0 G.
Calories 420, total fat 24 G., saturated fats 9 G., proteins 40 G., carbohydrates 11 G., fiber 3 G., cholesterol 130 mg, sodium 390 mg, sugar 0 G.
This delicious and healthy dish is ready in minutes and is perfect for a protein- and vegetable-rich weeknight dinner. Pan-fried salmon is served with steamed Savoy cabbage, carrots, and dill. A quick sauce of sour cream and grainy mustard perfectly complements both the vegetables and the fish. Drizzle with lemon juice and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 carrots, thinly sliced
- 6 cups shredded Savoy cabbage (about a quarter of a head)
- 3 tablespoons unsalted butter
- 1/4 cup sour cream
- 1 tbsp. grainy mustard
- 1.5 tsp champagne vinegar or white wine vinegar
- 1 tbsp. vegetable oil
- 4 salmon fillets with skin, weighing 170 g each (preferably wild)
- 1 tbsp chopped fresh dill
- Lemon wedges, for serving
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Recipes with similar ingredients: salmon, Savoy cabbage, carrot, champagne vinegar, wine vinegar, whole grain mustard, sour cream, dill
Cooking the dish according to the recipe:
- Bring a large saucepan of water to a boil and add salt. Add the carrots and cabbage and cook until tender, 6-7 minutes. Drain and return the vegetables to the pan. Add the butter and stir until melted. Season with salt and pepper to taste. Cover to keep warm and set aside.
- Meanwhile, combine sour cream, mustard and vinegar in a small bowl and set aside.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Season the fish with 1/2 teaspoon salt and freshly ground black pepper, place skin-side down, and cook until golden brown and crispy, about 4 minutes.
- Turn over and cook until cooked through, another 1 to 2 minutes.
- Stir the dill into the vegetable mixture. Serve the vegetables with salmon, sour cream sauce, and lemon wedges.
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