Salmon with young broccoli shoots

4 servings

20 minutes

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

Energy value per serving

• Calories: 307.8
• Proteins: 37.7g
• Fats: 11.6g
• Carbohydrates: 13g

Ingredients

• Salmon fillet: 600 g
• Broccoli cabbage: 500 g
• Natural yoghurt: 200 g
• Teriyaki sauce: 100 g
• Cherry tomatoes: 2 sprig
• Salt: to taste
• Ground black pepper: to taste
• Green: to taste
• Sunflower oil: to taste

Cooking steps

1. Cut the salmon fillet into 150-gram portions and fry them for 1-2 minutes in sunflower oil in a pan, skin side down.

   Required ingredients:

   • Salmon fillet: 600 g
   • Sunflower oil:  to taste

2. Line a baking sheet with parchment paper and place the fried salmon pieces skin-side down, seasoning with salt and pepper.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

3. Bake in the oven at 180 degrees for about 6-7 minutes.

4. Blanch broccoli for 2 minutes in boiling water, then immediately place it in ice-cold water.

   Required ingredients:

   • Broccoli cabbage: 500 g

5. Sauté broccoli in a pan, add 2 sprigs of cherry tomatoes, season with salt and pepper.

   Required ingredients:

   • Broccoli cabbage: 500 g
   • Cherry tomatoes: 2 sprigs
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Prepare the sauce by mixing teriyaki and thick yogurt.

   Required ingredients:

   • Teriyaki sauce: 100 g
   • Natural yoghurt: 200 g