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Salmon pan with cucumbers

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Ingredients for 2 servings:

  • 1 large onion(s)
  • 1 cucumber(s)
  • 400 g salmon fillet(s)
  • 3 tsp mustard, medium hot
  • 2 tbsp flour
  • 200 ml cream
  • 250 ml vegetable stock
  • salt and pepper
  • lemon juice
  • Parsley, finely chopped
  • oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Chop the onion into small cubes. Peel and halve the cucumber, scoop out the core with a spoon, and cut the cucumber into approximately 1.5 cm wide pieces. Dice the salmon fillet into 2.5 cm pieces. Sauté the onions in a little oil, then add the cucumbers and fry for about 2 minutes. Sprinkle with flour and fry briefly until lightly browned. Deglaze with the stock, whisked with cream and mustard. Cook over medium heat for about 8 minutes. Then add the fish fillet and simmer over low heat for about 8 minutes until cooked through. Season with salt, pepper, and lemon juice, and garnish with parsley. Potatoes or pasta are suitable as a side dish.

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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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