John Myers
Lamb Salmon with Mashed Sweet Potatoes and Cucumber Salad
The perfect lamb salmon with mashed sweet potatoes and cucumber salad recipe with a picture and simple step-by-step instructions.
- 3 piece Sweet potatoes
- 1 Bit Butter
- 1 Bit Coconut me
- Cayenne pepper
- 1 finished Seasoned lamb salmon from the butcher
- 2 tbsp Olive oil
- 1 size Onion
- 0,5 Cucumber
- 1 small Chopped onion
- 0,5 Mug of sour cream
- 0,5 Olive oil
- 0,5 Apple Cider Vinegar
- Salt, white pepper, dill.
- Some sweetener
- 1. Peel and dice the potatoes and cook in a little salted water. 2. Peel the onions, cut in half and finely chop. Heat the olive oil, roast the onions for about 10 minutes. Add the finished lamb salmon and fry. About 7-8 minutes on each side. So that it stays pale pink inside. 3. Pour off the cooking water, add butter and coconut milk to the potatoes, mash and season with a little cayenne pepper. For the cucumber salad, peel the cucumber + onion, grate finely, chop the onion. For the dressing, mix the sour cream with the olive oil, apple cider vinegar, salt, pepper, dill and sweetener. Mix the cucumber slices, onion and dressing. Let something go. Serving; Cover the lamb salmon with the roasted onions, put the mashed potatoes in a large cup and turn out on the plate. Serve the salad separately in a bowl. ENJOY … FULLY DELICIOUS !!!!!!
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