Baked salmon with spiced butter and gherkins

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the spice butter, peel the garlic. Clean the chilli, cut lengthwise, remove seeds and wash. Wash the herbs and shake dry. Finely chop garlic, chilli, basil and oregano. Mix with 75 g butter and lemon peel.

2. 2

   Season with salt and pepper.

3. 3

   Wash the potatoes thoroughly, cover and cook in water for about 15 minutes. Peel cucumbers, cut them in half lengthwise and remove seeds with a spoon. Cut cucumbers into thick slices. Peel and finely dice onion.

4. 4

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash the salmon fillet, dab dry and place in an ovenproof dish or on a baking tray lined with baking paper. Spread the spiced butter in flakes over the fish.

5. 5

   Roast in a hot oven for 15-20 minutes.

6. 6

   Drain the potatoes and, depending on the size, possibly halve them. Heat clarified butter in a large pan. Fry the potatoes in it until golden brown all around. Season with salt and pepper.

7. 7

   Heat 1 tablespoon butter in a pot. Fry the onion until transparent. Steam cucumbers briefly. Deglaze with 1⁄4 l water, bring to the boil. Stir in broth and cook covered for about 5 minutes. Cut dill finely. Stir the sour cream into the cucumber, bring to the boil once.

8. 8

   Season to taste with salt and pepper. Stir in the dill. Arrange salmon with gherkins and potatoes.

Nutrition Facts

KCAL
820 kcal

CARBS
33 g

FATS
54 g

PROTEINS
45 g