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Green spring vegetables with crispy fried salmon trout and coconut herb sauce

May 13th, 2016

Who says fish is boring? This Low Carb recipe shows just how colourful and delicious fish recipes can be!

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35 min.387 kcal.4 pers.


  • Salmon trout fillets with skin 480g1  pcs
  • Fennel2  pcs
  • A bunch of spring onions1  pcs
  • A bunch of radishes1  pcs
  • Broccoli1  pcs
  • Chives20  g
  • Coconut yoghurt1  pcs
  • Green asparagus250  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Dried herbs de Provence1 tsp.
  • Garlic cloves2 pcs

How to do:

Green spring vegetables

  • Clean and finely slice fennel. Peel the green peas. Clean spring onions and cut into rings. Clean broccoli and divide into florets. Clean and finely slice radishes. Set the radishes aside on a plate.
  • Heat some olive oil in a large pan and sauté fennel, broccoli and peas for 3 min. on medium heat. Add dried herbs de Provence and a dash of water. Let simmer for 5 min. on medium heat. Fold in spring onions and let simmer for another 2-3 min. Season to taste with salt and pepper and fold in sliced radishes before serving.

Coconut herb sauce

  • Peel garlic. Add coconut yoghurt, garlic and washed chives to your food processor and pulse to your liking. Season to taste with salt and pepper.

Crispy fried salmon trout fillets

  • Drain and rinse the salmon trout fillets. Pat dry with kitchen paper afterwards. Cut into approx. 7 cm pieces. Slightly cut the skin in a few places to avoid the fish to “curl” while frying. Add a dash of olive oil to the pan. Fry the trout fillets skin side down on medium heat until done but not dry. Season with salt and pepper.


  • Add the green spring vegetables with crispy fried salmon trout and coconut herb sauce to plates and serve with some freshly ground black pepper.