Spicy Salmon with Spring Vegetables

For the spicy salmon with spring vegetables, wash the salmon, pat dry and cut into bite-sized pieces. In a bowl, mix the olive oil and lemon juice with the sambal oelek and toss the salmon pieces in it, cover and let sit for about 1/2 hour.

In the meantime, wash, peel and clean the vegetables and cut them into bite-sized pieces or slices. Clean the mushrooms ,if necessary, with a kitchen towel. Heat water in a large pot, blanch the vegetables – except the tomatoes – and the mushrooms gradually.

Skim them from the water, rinse with cold water and carefully pat dry with a kitchen towel. Wash the parsley, shake it dry, select if necessary and chop not too finely. Heat the butter in a non-stick pan, toss the vegetables in it and let them sauté.

Sprinkle a little soup seasoning powder on top and deglaze with the water. Now add the halved tomatoes and let them steep covered for 5 minutes. During this time, heat a second pan and fry the salmon cubes in it, add butter and season a little more if necessary. Arrange the spicy salmon with spring vegetables on a plate and garnish with parsley.

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