Honey mustard salmon with creamy cucumber salad

Name: Honey mustard salmon with creamy cucumber salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g baby potatoes; 1 Cucumber (approx. 400 g each); 1/2 bunch Dill; 100 g ripened cream; 4 Salmon fillets (approx. 150 g each; e.g. from Norway); 1 Onion (e.g. red); 1 Lemon; 4 TABLESPOONS liquid honey; 1 TABLESPOON Mustard; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Oil

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Time for our favourite trio of jacket potatoes, salad and salmon. The sweet honey glaze gives the fillet a new coat of paint

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g baby potatoes
1 Cucumber (approx. 400 g each)
1/2 bunch Dill
100 g ripened cream
4 Salmon fillets (approx. 150 g each; e.g. from Norway)
1 Onion (e.g. red)
1 Lemon
4 TABLESPOONS liquid honey
1 TABLESPOON Mustard
7-10 Tbsp salt, pepper
2 TABLESPOONS Oil

Directions

1
Wash potatoes and cook with skin in boiling water for about 20 minutes.
2
In the meantime peel and halve the onion and cut it into thin strips. Clean and wash the cucumber, cut it in half crosswise and slice it lengthwise into thin slices. Wash dill, shake dry, pluck flags from stems and chop. Halve and squeeze lemon.
3
Mix sour cream, 2 tablespoons honey, mustard and half lemon juice, season with salt. Mix onion, cucumber, dill and honey-mustard cream.
4
Rinse the fish, dab dry and season with salt and pepper. Mix the rest of the lemon juice with 2 tablespoons of honey. Spread salmon with it. Heat oil in a large coated pan. Fry the salmon for 2-3 minutes on each side. Drain the potatoes, peel if necessary. Arrange salmon, salad and potatoes on plates.