Salmon with Cream Cheese, Lemon and Thyme

Hotpan: Serves 4 as a main course 

• 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