I started with one of my dearest childhood dishes in mind (fried chicken with polenta and pickled cabbage juice), but lost my way in the modern kitchenware and came up with something else. Weird combination, right? But totally delicious!
Servings: 2
Ingredients
- 2 fresh salmon files 200 g per piece
- 300 g broccoli
- 300 g carrots
- 1/2 lemon
- 200 g pickled cabbage
- 4 tbsp creamy balsaminc vinegar
- 1 pinch salt
- 1 tsp fresh ground black pepper
Instructions
Salmon
- Preheat the oven at 180C.
- Prepare a baking tray with baking paper in it.
- Put the salmon with the skin part on the baking paper.
- Season with salt and pepper, then drizzle the balsamic vinegar on top of it.
- Bake for 25 mins at 180C, then leave to rest for 5 mins.
Veggies
- Wash the broccoli and break it into smaller chunks.
- Peel the carrots and cut them in half, then each half in half or quarters (length-wise) depending on how large the carrots are.
Use a multicooker/ steamer to steam the vegetables with a pinch of salt. (I used a multicooker and steamed the broccoli and carrots for 20mins).
Serving
- Put one salmon file on a serving plate, add half of the steamed vegetables and half of the pickled cabbage.
- Squeeze lemon juice on top and you are good to go!
