Cucumber pan with salmon

Name: Cucumber pan with salmon
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 160 g peeled potatoes; 1/2 (approx. 200 g) gherkin; 1 small peeled onion; 100 g Salmon fillet; 1/2 tsp (3 g) oil, salt, pepper; 2 discs plain lemon; 7-10 Tbsp Vegetable broth; 3-4 Stem(s) Dill; 5 TABLESPOONS low-fat milk; 7-10 Tbsp vegetable binder

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

160 g peeled potatoes
1/2 (approx. 200 g) gherkin
1 small peeled onion
100 g Salmon fillet
1/2 tsp (3 g) oil, salt, pepper
2 discs plain lemon
7-10 Tbsp Vegetable broth
3-4 Stem(s) Dill
5 TABLESPOONS low-fat milk
7-10 Tbsp vegetable binder

Directions

1
Wash the potatoes, cut into quarters lengthwise and cook covered for about 20 minutes
2
Wash the cucumber and peel it into strips if necessary. Halve lengthwise, remove seeds and cut into thick slices. Cut onion into slices. Wash salmon, dab dry, dice coarsely
3
Heat the oil in a coated pan. Fry the salmon cubes for 2-3 minutes. Season with salt and pepper. Take out
4
Sweat onion in hot frying fat. Add cucumber and lemon. Stir in 5-7 tablespoons of water and stock. Cover and stew for about 5 minutes.
5
Wash the dill and chop finely. Stir in with milk. Thicken sauce and season to taste. Heat salmon briefly in it. Drain the potatoes and put them into the pan. Garnish with remaining dill
6
Diabetics should ensure a sufficient potassium supply. This is where the cucumber pan comes in handy: Potatoes, cucumber and salmon provide much of the draining mineral