John Myers
Roasted Leo’s Salmon Fillet
The perfect roasted leo’s salmon fillet recipe with a picture and simple step-by-step instructions.
- 500 g Salmon fillet
- 1 Large cucumber
- 2 tbsp Oil
- 100 g Cream cheese light
- 1 tsp Mild mustard
- 100 g Vegetable broth
- 2 tbsp Freshly squeezed lemon juice
- Chopped dill
- Salt pepper
- Fry the fillet in the oil for 3 minutes on each side, remove and set aside. Peel, core, dice the cucumber, season and sauté in a pan over a medium heat for 10 minutes.
- Mix together the cream cheese, mustard, stock and 1 tablespoon lemon juice, add the fish to the cucumber, drizzle with the remaining juice and cook covered for another 5 minutes over a low heat. Serve with chopped dill.
- It goes well with boiled potatoes or just a baguette. I took quinoa steamed with carrots.
Facebook Comments