Salmon fillet on a bed of vegetables

Total time: 1hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 395 Kcal, 33g Protein, 8g Carbohydrates, 25g Fat


  • 600 g salmon fillets with skin
  • 3 sticks lemongrass sticks
  • 1 cm ginger
  • 1 tbsp thistle oil
  • a little pepper
  • 0.75 tsp salt
  • 500 g leek
  • 1 red pepper
  • 0.5 tsp salt
  • a little soy sauce (e.g. Kikkoman)

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  • 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.
  • Tip:

    Replace red pepper with yellow pepper.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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