Salmon With Vegis

• 2 small salmon steaks
• 2 portions of brocholi
• 2 medium size carrots
• 1 red or yellow peppers
• 4 small size potatos
• 2 smaller onions
• 2 cloves garlic
• a pinch of sea salt
• a pinch of black pepper
• 1/2 teaspoon of dried rosemarine or fresh if available
• 1/2 teaspoon of dry coriander or fresh if available
• fish spice (optional)
• 1/2 a cup of vegi bouillon
• Chopped parsley to decorate
• 2 slices of lemon to serve with fish

1. -Soak onions and garlic in cold water a few minutes (easier to peel). Peel, slice or chop garlic, peel and leave 2 onions whole
2. -Peel and wash potatos and carrots
3. -Wash and cut in half large red or yellow pepper removing pits.
4. -Place wok like pan on stove put in 1/4 cup of vegi bouillon and heat. Place potatos, carrots, onions and garlic, and simmer for 10 minutes. Add peppers and brocholi cut in two portions. Place the two salmon steaks on top sprinkle with pinch of sea salt and pepper and fish spice. Add rosemarine, coriander to the whole and add 1/4 cup of the vegi bouillon.
5. Cover and cook on low fire for about 20 minutes until fish is done. Vegis can be al dente.
6. By this time the liquid should be reduced to a little tasty sauce (about two soup spoons.) Should not dry out which it will do if the heat is too strong.
7. Serve fish and vegis on plates, add rest of juice from pan, sprinkle a large tea spoon of olive oil on the fish, grind a little fresh black pepper on top and garnish with the chopped parsley. Place wedge of lemon on slice of salmon.

salmon, brocholi, carrots, red, potatos, onions, garlic, salt, black pepper, rosemarine, coriander, fish spice, bouillon, parsley, lemon

Taken from www.epicurious.com/recipes/member/views/salmon-with-vegis-1235507 (may not work)