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Low-carb salmon fillet with cucumbers

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Ingredients for 4 servings:

  • 600 g salmon fillet(s)
  • lemon juice
  • Salt and pepper, coarse
  • Oil for frying
  • 2 cucumbers
  • 2 onions
  • 200 g cream
  • some dill
  • some chives
  • 2 tsp creamed horseradish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the salmon fillet into 4 pieces, season with salt and pepper, and drizzle with lemon juice. Heat the oil in a pan and fry the fillets for about 6 minutes. In the meantime, peel the cucumbers, halve them lengthwise, remove the seeds, and slice them. Halve the onions and thinly slice them, then fry them in the oil in the pan. Add the cucumbers, pour in the cream, and sauté for about 10 minutes. Finely chop the herbs and mix them with the horseradish and vegetables. Season to taste with salt, pepper, and lemon juice. Serve the cucumbers with the salmon and sprinkle with chives, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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