Living Unrefined

Steamed salmon with leeks, parsley and artichoke salad

4 people


For Salad

  • 500 g artichokes
  • 2 spring onions
  • 2 apples
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • salt and pepper

Steamed leeks and salmon

  • 3 leeks
  • 450 g of salmon fillet without skins and legs

parsley cloud

  • boiling water from the leeks
  • 1 bundle of parsley


  • 1 kg of potatoes


Scallop lettuce
Scrub the chefs thoroughly and cut into as thin slices as possible. Cut the spring onion into thin slices and cut the apples into small cubes. Mix the artichokes, onions and apple with oil and lemon juice. Season the salad with salt and pepper.

Steamed leeks and salmon
Rinse the leeks thoroughly. Cut the leeks into 8 cm pieces and place them in a broad-based pan. Cover half with water and steam the leeks under cover for 8 minutes. Take the leeks out of the water with a spoon, place them in a dish and keep them warm. Cut the salmon into 4 pieces, season them with salt and pepper and place them in the boiling water of the leeks. Steam the salmon under cover for approx. 8 minutes, pick it up, drip it a little and place it on top of the leeks.

Parsley cloud
Rinse and pick the parsley. Blend the parsley with the boiling water from the leek and salmon and season the cloud with salt and pepper.

Serve the salmon with artichoke salad, leeks, parsley cloud and boiled potatoes.

Fruit and vegetables per person

363 g

Energy distribution per person

2642 kJ (629 kcal). Carbohydrate 85 g. Fat 21 g, of which saturated fat 4 g