"1 medium red bell pepper (130 g), cut into 0.5 cm x 6 cm strips"
"1 medium yellow bell pepper (130 g), cut into 0.5 cm x 6 cm strips"
"2 medium zucchinis (400 g), cut into thin slices"
"6 medium potatoes (720 g), cut into thin rounds with a vegetable slicer"
"600 g of fresh salmon fillet, cut into 3 cm x 6.5 cm pieces"
For the sauce
"1/2 cup white dry wine (120 ml)"
"1/4 cup heavy cream (60 ml)"
"1/3 cup unsalted butter (65 g)"
"1 tablespoon salt"
"1 medium red bell pepper (130 g), cut into 0.5 cm x 6 cm strips"
"1 medium yellow bell pepper (130 g), cut into 0.5 cm x 6 cm strips"
"2 medium zucchinis (400 g), cut into thin slices"
"6 medium potatoes (720 g), cut into thin rounds with a vegetable slicer"
"600 g of fresh salmon fillet, cut into 3 cm x 6.5 cm pieces"
For the sauce
"1/2 cup white dry wine (120 ml)"
"1/4 cup heavy cream (60 ml)"
"1/3 cup unsalted butter (65 g)"
"1 tablespoon salt"
Bring a steam basket with water to a boil and let it simmer
Place the bell pepper, zucchini, and potato on top, cover, and cook until tender (about 30 minutes)
Add the salmon, cover again, and cook until it flakes easily when tested with a fork (about 5 minutes)
Prepare the sauce: in a medium pan, combine the wine and cream and simmer over medium heat until reduced to half (about 5 minutes)
Add the butter, let it melt, and season with salt
Transfer the salmon and vegetables to a baking dish and cover with the sauce
Serve hot
562 calories per serving
