Salmon-cucumber-pan

Name: Salmon-cucumber-pan
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 large cucumbers (approx. 1.2 kg); 1 small onion; 2 TABLESPOONS Oil; 200 ml Vegetable broth; 200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 500 g Salmon fillet without skin; 7-10 Tbsp Salt; 2 stem(s) Dill; 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2 large cucumbers (approx. 1.2 kg)
1 small onion
2 TABLESPOONS Oil
200 ml Vegetable broth
200 g Whipped cream
1-2 TABLESPOONS sauce thickener
500 g Salmon fillet without skin
7-10 Tbsp Salt
2 stem(s) Dill
7-10 Tbsp Pepper

Directions

1
Peel and clean the cucumbers, cut them in half lengthwise and scrape out the seeds with a teaspoon. Cut the cucumber halves into slices. Peel and finely dice onion. Heat 1 tablespoon of oil in a large frying pan.
2
Brown the onion and gherkins for about 5 minutes, then add the stock and cream and simmer for about 5-7 minutes. Bind with sauce thickener.
3
Wash the fish, dab dry and cut into cubes. Heat 1 tablespoon of oil in another pan. Fry the salmon cubes all around for about 5 minutes. Season with salt.
4
Wash the dill, shake dry and chop the flags roughly. Add approx. 2/3 chopped dill to the cucumbers, stir in and season to taste with salt and pepper. Spread salmon cubes on the cucumber pan, sprinkle with the remaining dill and serve in the pan.
5
Barley baguette bread tastes good with it.