Salmon with Mediterranean spiced butter and cucumber vegetables

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook in boiling water for about 15 minutes. Peel garlic and chop finely. Clean the chillies, cut lengthwise, wash and remove seeds. Chop the pod finely. Wash the herbs, dab dry. Pluck off leaves or flags and chop finely, except for some dill for garnishing. Knead 100 g butter with lemon zest, garlic, chilli, basil and oregano. Season with 1 tsp salt and pepper. Peel cucumbers, cut them lengthwise in half and remove seeds. Cut cucumbers into thick slices. Peel and finely dice onion

2. 2

   Drain the potatoes and let them evaporate. Wash the fish, dab dry and place on a baking tray lined with baking paper. Spread spiced butter in flakes on the fish. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes (depending on the thickness of the fish fillet). Heat the oil in a pot. Sauté onion in it. Add cucumber and steam briefly. Deglaze with broth and cook covered for approx. 5 minutes

3. 3

   Halve the potatoes depending on size. Heat 2 tablespoons of butter in a frying pan. Fry the potatoes for a few minutes until slightly brown. Season with salt and pepper. Stir the sour cream into the gherkins, bring to the boil once. Stir in dill and season to taste with salt and pepper. Serve salmon with cucumber vegetables and potatoes. Garnish with set aside dill

Nutrition Facts

KCAL
1060 kcal

CARBS
34 g

FATS
77 g

PROTEINS
56 g