Salmon And Herb-Infused Vegetables Recipe

Name: Salmon and Herb-Infused Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 25 g Parsley; 100 g Broccoli Florets; 500 g Carrot; 125 g Red Bell Pepper (Lal Shimla Mirchi); 500 g X 2 Organically Grown Potato Combo; 100 g Sambar Onion Peeled; 100 g Garlic - Single Clove; 50 g Catch Fish Masala; 175 g Lemon - Imported; 16 g Orika Oregano; 100 g X 3 Mtr Coriander Powder Combo; 100 g Catch Sprinklers - Black Pepper Powder; 1 pack (1 kg) Annapurna Premium Iodised Sea Salt | Naturally Sun Dried | Naturally White | Pure & Free-Flow | Uppu; 200 g Urban Platter Vegetable Bouillon And Broth Powder

Fusion cuisine

Salmon and Herb-Infused Vegetables recipe

About this recipe

A delightful pescatarian dinner featuring tender salmon and a medley of herb-infused vegetables, simmered to perfection in a light bouillon sauce.

Ingredients

25 g Parsley
100 g Broccoli Florets
500 g Carrot
125 g Red Bell Pepper (Lal Shimla Mirchi)
500 g X 2 Organically Grown Potato Combo
100 g Sambar Onion Peeled
100 g Garlic - Single Clove
50 g Catch Fish Masala
175 g Lemon - Imported
16 g Orika Oregano
100 g X 3 Mtr Coriander Powder Combo
100 g Catch Sprinklers - Black Pepper Powder
1 pack (1 kg) Annapurna Premium Iodised Sea Salt | Naturally Sun Dried | Naturally White | Pure & Free-Flow | Uppu
200 g Urban Platter Vegetable Bouillon And Broth Powder

Instructions

1. Soak 2 onions and 2 cloves of garlic in cold water for a few minutes to make peeling easier. Peel the garlic and slice or chop it. Peel the onions and leave them whole.
2. Peel and wash 4 potatoes and 2 carrots. Cut the potatoes into quarters and the carrots into thick slices.
3. Wash 1 large red bell pepper, cut it in half, and remove the seeds. Wash 2 broccoli heads and cut them into two portions each.
4. Heat 1/4 cup of vegetable bouillon in a large wok or deep pan over medium heat. Add the potatoes, carrots, onions, and garlic. Simmer for 10 minutes, stirring occasionally.
5. Add the red bell pepper and broccoli to the pan. Sprinkle the vegetables with 1/2 teaspoon of sea salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of Catch Fish Masala.
6. Add 1/2 teaspoon of dried oregano and 1/2 teaspoon of ground coriander to the pan. Pour in another 1/4 cup of vegetable bouillon. Cover the pan and cook on low heat for about 20 minutes, or until the vegetables are tender but still slightly firm.
7. Once cooked, ensure the liquid has reduced to a small amount of flavorful sauce (about 2 tablespoons). If the pan becomes too dry, reduce the heat further. Serve the vegetables on plates, drizzle the remaining sauce over the top, and garnish with 2 tablespoons of chopped parsley. Add a wedge of lemon to each plate for a fresh finish.