Salmon with Cream Cheese, Lemon and Thyme
Posted:
February 07, 2017
Categories:
Hotpan recipes
Hotpan: Serves 4 as a main course
INGREDIENTS
- 20g flat-leafed parsley, finely chopped
- 4 lemon thyme sprigs
- 2 organic lemons, squeezed and finely grated
- 250g carrots, peeled and cut into fine strips
- 1 kohlrabi, peeled and cut into fine sticks
- 1⁄2 leek, cleaned, cut in half and then into fine strips
- 200g mushrooms, cleaned and quartered
- 500ml water
- 4 skinless and boneless salmon fillets
- freshly ground salt and pepper
- 4tbsp cream cheese
METHOD
- Mix the parsley and lemon thyme with the grated lemon zest and put on the side.
- Spread the vegetables and the mushrooms on the steamer accessory and season with salt and pepper.
- Bring the water, lemon juice, lemon thyme to the boil in the HOTPAN casserole, add the steaming accessory with the vegetables and cook covered under steam for 8 minutes.
- Season the salmon with salt and pepper, spread cream cheese over the fillets and sprinkle the parsley and lemon thyme mixture over them.
- Place the salmon pieces on the vegetables and allow to steam gently for a further 3-4 minutes.
SERVING SUGGESTIONS
Serve the salmon with mashed potatoes or boiled rice.
Recipe by Ruedi Lehmann