Salmon with basil-mint cream and potato salad
easy
60 mins
60 mins
Ingredients
- 600 g small new potatoes
- 1 collar Spring onions
- 1 Garlic clove
- 100 ml Vegetable broth
- 3 TABLESPOONS Fruit vinegar
- 3 TABLESPOONS Olive oil
- 1 TABLESPOON Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 4 Salmon cutlet (approx. 160 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Sunflower oil
- 2 TABLESPOONS Soy sauce
- 2 TABLESPOONS Lemon juice
- 150 g Fresh cream
- 1/2 bunch Basil
- 1/2 bunch Mint
- 7-10 Tbsp Splash of lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper Mill
- 7-10 Tbsp Sugar
Directions
- 1
Wash the potatoes and cook in salted water for about 15 minutes. Drain and quench. Let it rest in the pot for about 1 hour. Peel and halve the potatoes. Clean and wash spring onions and cut into fine rings. Peel and chop garlic.
- 2
Beat the vegetable stock, vinegar, oil and mustard and season with salt, pepper, sugar and garlic. Add potatoes and spring onions and mix. Leave to stand for about 1 hour and season again. Season salmon chops with salt and pepper. Mix oil, soy sauce and lemon juice. Put the chops in and marinate for about 1 hour. Turn 1 x. Wash the basil and mint, pluck the leaves from the stems and cut into fine strips. Mix crème fraîche with it. Season with salt, pepper, sugar and lemon juice. Grill the salmon chops on the grill for 3-4 minutes on each side. Brush with the marinade in between.
- 3
Turn 1 x. Wash the basil and mint, pluck the leaves from the stems and cut into fine strips. Mix crème fraîche with it. Season with salt, pepper, sugar and lemon juice. Grill the salmon chops on the grill for 3-4 minutes on each side. Brush with the marinade in between. Arrange the salmon chops on plates with the potato salad and a dash of herb crème fraîche. Serve the rest crème fraîche extra
Nutrition Facts
610 kcal
24 g
42 g
31 g
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