Leftover veggies in the fridge lead to this ultimately satisfying combination! Try it out when in the mood for a light, vegetable-based meal. You can easily replace the salmon with chicken, if that is what you prefer.
You’ll need (all preferably organic) – for 3 persons (or 2 + lunch leftovers for next day)
– olive oil for frying
– 1 white onion
– 1 medium size red cabbage, outer leaves removed
– 1 zucchini
– 1kg potatoes
– 300g wild salmon (fresh or defrosted)
– 1 or 2 cloves of garlic (to your liking), crushed/cut in small pieces
1. Peel potato if not organic. Slice potatoes and place into lukewarm water in a pan. Bring water to a boil, after which point boil the potatoes for another 15-20 minutes until they are soft. Then drain of water.
2. In the meanwhile, dice the onion and fry on olive oil for 5 minutes on low heat.
3. While onion is heating, cut red cabbage into quarters and then cut thin slices of each quarter. Add red cabbage to pan with onion and continue heating on low heat.
4. Cut zucchini half lengthwise and then cut each half into thing slices. Add slices into pan.
5. Fry cabbage & zucchini mix for about 20 minutes on medium heat, stirring occasionally. When both have softened, add garlic and salmon and fry it together with cabbage and zucchini for another 10 minutes (until salmon is done). If your pan is starting to get a little small, no problem – just fry the salmon in another pan or in the same pan after the cabbage & zucchini are done. Salmon takes about 5-10 minutes to prepare.
6. For the finishing touch, remove cabbage, zucchini & salmon to a serving bowl. In the pan where you fried them, fry the potato slices for 5-10 minutes until slightly golden brown. Your dinner is now done! Enjoy.