John Myers
Stewed Cucumber and Salmon Pan
The perfect stewed cucumber and salmon pan recipe with a picture and simple step-by-step instructions.
- 300 g Stewed cucumbers
- 1 Shallot
- 1 tbsp Butter
- 125 ml Cream
- 125 ml Vegetable broth
- 2 tsp Mustard
- 200 g Salmon fillet (frozen)
- Salt and pepper
- Sugar
- 0,25 tsp Chopped dill
- Peel the cucumber and cut off the ends. Halve the cucumber lengthways, scrape out the seeds with a spoon. Cut the cucumber halves into pieces about 5 cm in size. Peel off the shallot and cut into coarse cubes.
- Melt the butter in a pan, sauté the cucumber and shallots in it. Pour in the cream and vegetable stock and cover and simmer for about 5 minutes.
- Cut the defrosted salmon into 2 cm pieces (or cubes). Stir 2 teaspoons of mustard into the sauce, add 1 teaspoon of mustard, salt, pepper and sugar if necessary. Put the salmon in the sauce and cover and let simmer for 6 minutes over a mild heat. Arrange the stewed cucumber and salmon pan on plates and serve sprinkled with dill. We had noodles with it.
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