Salmon with laurel

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  • Salmon: 2 fillets
  • Olive oil: 2 tablespoons (soup)
  • Laurel: 4 sheets
  • Lemon: 1
  • Turnip: 1
  • Carrots: 2
  • Cabbage: 1 sheet, beaded
  • Salt: taste.
  • Pepper: taste.


Wash the lemon and cut into slices well into very thin. Peel the carrots, turnip, cutting them into pieces kids. Boil the vegetables to steam for 10 minutes. Schelde-if the cabbage leaves in boiling water for 2 minutes, then cool-if under running water. Cut the leaves on 4.

In a pan, heat the olive oil and pan lightly fry the vegetables. Spices to taste. Joins the slices of lemon and laurel leaves, and let cook for a few minutes, stirring continuously. The salmon goes to pot in only 4 minutes, skin-side down. Serves.

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