Salmon fillet with cucumber salad

Name: Salmon fillet with cucumber salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 350 g Potatoes; 7-10 Tbsp Salt; 150 g low-fat yoghurt; 2 TABLESPOONS low-fat milk; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Lemon juice; 2-3 stem(s) Dill; 1 pickled cucumber; 125 g Salmon fillet (without skin)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

350 g Potatoes
7-10 Tbsp Salt
150 g low-fat yoghurt
2 TABLESPOONS low-fat milk
7-10 Tbsp white pepper
7-10 Tbsp Sugar
2 TABLESPOONS Lemon juice
2-3 stem(s) Dill
1 pickled cucumber
125 g Salmon fillet (without skin)

Directions

1
Peel, wash and halve the potatoes. Cover and cook in salted water for about 20 minutes
2
Mix yoghurt and milk. Season to taste with salt, pepper, 1 tablespoon lemon juice and a little sugar. Wash the dill and chop finely. Wash cucumber, peel if necessary and slice thinly. Mix with yoghurt and half dill
3
Bring approx. 100 ml water, some salt and 1 tbsp. lemon juice to the boil. Wash the salmon, cut in half, cover and steam for about 10 minutes
4
Season cucumber salad to taste. Drain potatoes and sprinkle with remaining dill. Lift out the salmon and arrange everything