This dish is easy to cook and is both healthy and delicious!
All my recipes are for two servings.
If you cook just for yourself, you can either do the recipe as it is and have a lovely meal for the next day too, or you can choose to use half of the amount of the ingredients in the recipe.
If you cook for four people, you can double everything except the spices. With spices it is best to taste how much is needed. Always taste while you cook.
- 10 new potatoes
- 10 oz / 300 g pin-boned, skinless salmon fillet
- 1 tbsp olive oil
- 1/2 teaspoon salt
- 1 small can / tin of mushrooms
- 1 teaspoon of Roasted Garlic Pepper
- 1 lemon
- 1 teaspoon of lemon pepper (salt-free)
- 6 strawberries
- 1/2 cup / 120 ml creme fraiche
- 1/2 teaspoon of minced ginger
- 1/2 teaspoon of chili paste (mild or hot)
How to prepare:
Cook the potatoes until they are soft. New potatoes usually do not need to cook for more than 15 minutes.
Cut the lemon in half. Cut the mushrooms in half or into slices. Cut the salmon fillet into slices (1 inch / 25 mm thick).
Take a non-stick pan and heat it up to medium heat. Add the olive oil and the salmon. Cook for 2 minutes, then turn the fish slices. Add the mushrooms. Cook for 2 minutes. Stir occasionally. Season with salt and roasted garlic pepper.
Divide the new potatoes between two plates. Divide the salmon between the plates. Season the salmon with lemon juice and lemon pepper. Wash the strawberries in cold water and cut off the top green part. Cut the strawberries into slices. Divide the berries between the plates.
Mix crème fraiche, ginger and chili paste. Drizzle the lovely mixture over the potatoes, the mushrooms and the salmon.