John Myers
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Salmon Fillet with Dill Cucumber and Triplets
The perfect salmon fillet with dill cucumber and triplets recipe with a picture and simple step-by-step instructions.
Ingredients:
- 1 pack Salmon fillet (2 pieces) 250 G / TK (here: from ALDI Nord)
- 2 tbsp Lemon juice
- 1 tbsp Oil
- Coarse sea salt from the mill
- Colorful pepper from the mill
Dill cucumber:
- 1 Cucumber approx. 400 g
- 1 Onion approx. 50 g
- 2 Garlic cloves
- 1 tbsp Oil
- 200 ml Water
- 2 tbsp Cooking cream
- 0,5 tsp Turmeric
- 0,5 tsp Mild curry powder
- 0,5 Cup Dill chopped / cut
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Coarse sea salt from the mill
- 2 Splash Lemon juice
- 1 tbsp Tapioca starch
Triplets:
- 200 g Small potatoes (triplets)
- 1 tsp Salt
Serve:
- 4 Stalk Dill for garnish
Salmon fillet:
- Let the salmon fillet thaw, pat dry with kitchen paper and drizzle with lemon juice (1 tablespoon each). Heat oil (1 tbsp) in a small pan and fry the salmon fillets on both sides at medium temperature. Season both sides vigorously with coarse sea salt from the mill and colored pepper from the mill.
Dill cucumber:
- Chop / cut the dill. Scrape the cucumber with the vegetable blossom scraper / vegetable peeler 2 in 1, quarter lengthways and cut into slices (approx. 1 cm thick). Peel and dice the onion. Peel and finely dice the garlic cloves. Heat oil (1 tbsp) in a medium-sized pan (24 cm diameter), fry the onion cubes with the garlic clove cubes vigorously / stir-fry, add the cucumber slices, fry briefly and deglaze / pour in water (200 ml). Add the cooking cream (2 tbsp), turmeric (½ teaspoon) and mild curry powder (½ teaspoon) and simmer / cook for approx. 8 – 10 minutes with the lid closed. Fold in the dill (½ cup) and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and lemon juice (2 splashes). Finally with tapioca starch, dissolved in a little cold water, thicken and remove from the stove.
Triplets:
- Peel and wash the potatoes, cook in salted water (1 teaspoon of salt) for about 20 minutes and drain.
Serve:
- Serve the salmon fillet with dill cucumber and triplets, garnished with dill.
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