Fried salmon with wasabai cucumber salad and mashed potatoes

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash and clean the cucumber and slice it diagonally into thin slices. Wash the dill and cut the flags into small pieces. For the vinaigrette, mix vinegar, dill and wasabi, fold in 3 tablespoons of oil. Mix vinaigrette and cucumber slices and season with salt and a little sugar.

2. 2

   Wash the fish, dab dry and cut the skin 2 times thinly. Season salmon with salt, pepper and a little lemon juice. Heat 1 tablespoon of oil in a frying pan and fry the salmon first on the skin side and then on the meat side over medium heat for 3-4 minutes each time.

3. 3

   Meanwhile bring 375 ml water and 1/2 teaspoon salt to the boil, then remove from the heat. Pour in milk, stir in puree flakes. Stir 1 teaspoon butter into the puree and season with salt, pepper and nutmeg. Remove salmon from the pan.

4. 4

   Add 1 tablespoon butter and pink pepper berries to the pan and melt. Arrange salmon fillet on the mashed potatoes, then drizzle with pepper butter and garnish with dill flowers. Add the cucumber salad.

Nutrition Facts

KCAL
480 kcal

CARBS
18 g

FATS
32 g

PROTEINS
29 g