This recipe brings back memories of my grandmother's kitchen, where the aroma of fresh salmon and vegetables filled the air. It's a simple yet flavorful dish that highlights the natural taste of the fish and the freshness of the vegetables. Perfect for a light and healthy meal.
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In a large skillet, arrange the carrot sticks, onion slices, and celery stalks to form a lattice.
Place the salmon slices on top of the vegetable lattice, seasoning them with salt and pepper.
Add water to the skillet, ensuring it covers the bottom but does not touch the fish.
Drizzle lemon juice over the salmon to taste.
Cook over medium heat for 20 minutes, or until the salmon changes color and the flesh becomes firm.
Ensure the water in the skillet does not touch the fish to avoid overcooking.
Use fresh lemon juice for the best flavor.
You can add herbs like dill or parsley for an extra layer of flavor.
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking for even results.
What other vegetables can I use?
You can substitute or add vegetables like zucchini, bell peppers, or asparagus for variety.
How do I know when the salmon is cooked?
The salmon is cooked when it changes color and the flesh becomes firm but still moist.
Can I use lime instead of lemon?
Yes, lime can be used as a substitute for lemon for a slightly different citrus flavor.
What can I serve with this dish?
This dish pairs well with steamed rice, quinoa, or a fresh green salad.
