John Myers
Vegetable and Salmon Pan with Horseradish Sauce
The perfect vegetable and salmon pan with horseradish sauce recipe with a picture and simple step-by-step instructions.
- 1 bunch Spring onions fresh
- 2 Garlic fresh
- 750 g Cucumber fresh
- 2 Peppers yellow
- 400 g Salmon fillet
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Tomato paste
- 1 teaspoon Freshly chopped thyme
- 100 Milliliters Vegetable broth
- 2 tablespoon Ajvar pepper paste
- 4 tablespoon Freshly grated horseradish
- Salt and pepper from the mill
- 1 bunch Fresh dill
- 150 g Low fat yogurt
- Red peppercorns
- Chop the spring onions and garlic. Slice the cucumber and cut the quarter of the pepper into strips. Cut the salmon into bite-sized pieces
- Heat the olive oil in a pan and stir in the thyme and tomato paste; then deglaze with broth. Add ajvar and vegetables. Place the salmon on top and cook in a closed pan over medium heat for about 10 minutes. Just before serving, rub about 1 tablespoon of horseradish over the top with salt and pepper, depending on your taste.
Horseradish Sauce
- Finely chop the dill and mix with the horseradish and yogurt, season with salt and pepper. Horseradish and dill as needed.
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