Salmon with Cream Cheese, Lemon and Thyme

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