Salmon with green onions, coriander and vegetables – a detailed recipe cooking. 
The photodishes: Justin Walker Time: 35 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 things. (total weight 700 gr.) frozen salmon filet (no fish defrost)
- 450 gr young potatoes with red peel, large cut potatoes into halves
- 1 small head of Chinese cabbage napa, finely chopped (about 8 tbsp.)
- Coarse salt
- 1 tbsp. l (15 gr.) Unsalted butter
- 1 tbsp. l chopped green onions or dill
- Freshly ground pepper
- 3 tbsp. l extra virgin olive oil
- 1 tsp ground coriander
- 1 tsp chopped fresh tarragon
Recipes with similar ingredients: salmon, green onions, dill, coriander, potatoes, Chinese cabbage (Napa), tarragon
Recipe preparation:
- Put the potatoes in a pan and pour cold water, salt it. Bring to a boil and cook until fully cooked. about 20 minutes, drain the water. Add butter, 1/2 tbsp. l green onions, salt and pepper to taste, cover to preserve heat.
- Rinse the fillet under cold water and dry. Rub 1 tbsp. l olive oil and 1/2 tsp. salt and pepper. In big non-stick pan heat 2 tbsp. l olive oil on moderately high fire. Put the salmon in the pan with the skin down, cook for 5 minutes, occasionally shaking the pan until the skin becomes crispy. Turn salmon over and continue cooking for another 7 minutes, occasionally turning over and sprinkling with coriander and remaining onion. Remove the salmon from the pan.
- In the pan, add the remaining 1 tbsp. l olive oil, cabbage and tarragon. Cook for 3 minutes on medium high heat, stirring until the cabbage is soft. Salt and pepper. Serve salmon with cabbage and potatoes.
