John Myers
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Salmon Stuffed with Side Dishes
The perfect salmon stuffed with side dishes recipe with a picture and simple step-by-step instructions.
Honey, mustard and dill sauce
- 2 Tablespoon Honey
- 2 Tablespoon Mustard medium hot
- 1 stem Dill (dried or fresh)
Salmon fresh
- 200 g Fresh salmon (a flat piece)
- 1 Piece Mini tomato (slices)
- 1 onion Spring onion (sliced)
- 1 Piece Toothpick
- 1 toe Fresh garlic (halved)
- 1 ESsl. Flour Grissler
Vegetable supplements
- 5 Poles Asparagus white fresh
- 5 Piece Mini tomatoes
- 4 Piece Potatoes triplets
- 4 Discs Bacon slices
- 1 toe Garlic fresh
Potatoes + asparagus
- In a potato steamer (sieve insert) I put the washed potatoes with their skin in it. I peel the asparagus and put the peels in the water in the lower pot. I add the asparagus to the water with the skins just before the potatoes are ready. 10 minutes before.
Honey-mustard-dill sauce
- I warmed up the honey a little, added the mustard and stirred in the dill. Put aside. Cut the spring onion into rings and thinly slice the tomato. The salmon is salted, coated with the honey-mustard sauce, the spring onion and the tomato slices are rolled up and fixed with a toothpick.
- Heat a pan with olive oil, scratch the remaining tomatoes crosswise, cut the garlic in half, I turn the salmon in this flour (is great with it) and fry the salmon until crispy on all sides. the potatoes should now be ready. I wrap them with the bacon and fry them all around until crispy. I put the asparagus, which was also cooked, in the pan with the salmon, so everything is ready at the same time.
- I divided the salmon in the middle, covered it with the honey-mustard sauce, and pulled a fine thread from the good olive oil onto the plate. Spread the sauce a bit. Done, it really tasted great. Thank you for reading lg. the Uschi
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