Asian salmon with potatoes, spring onions and lemon sour cream

Ingredients for 2 servings:

• 4 salmon fillets (350 g)
• 1 bunch of spring onions
• 2 m.-sized potatoes
• 2 cm ginger
• 1 tbsp soy sauce
• 1 tsp olive oil
• 1 cup sour cream
• ½ organic lemon(s)
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the ginger and grate it into a bowl. Then mix it with the olive oil and soy sauce, add the salmon, and let it marinate for at least 10 minutes. Meanwhile, chop the potatoes and prepare them in the air fryer. Deep-fry them for 10 minutes at 180°C, then season with sweet paprika and salt and fry for another 7 minutes. Alternatively, the potatoes can be boiled or baked until tender. Chop the spring onions. The length depends on your taste; you can slice them into rings or 1 cm long sticks. Then add the spring onions to a pan with the salmon and fry until the salmon is cooked through. Depending on the amount of marinade, you may need to add a little more oil to the pan. For the lemon sour cream, grate the lemon zest into the sour cream, squeeze the lemon, and add the juice to the sour cream. Stir well and season with salt and pepper. Caution: If you use all the juice, the sour cream will be very lemony. You’ll have to judge how much you actually want based on your own taste. Serve with a salad.