Salmon with crust and cucumber vegetables

Ingredients for 2 servings:

• 75 g white bread or toast, fresh
• 40 g tomatoes, dried, pickled in oil
• 1 tsp tarragon, dried
• 2 tsp honey, liquid
• 25 g butter, soft
• 2 salmon fillets, each approx. 200 g
• 2 shallots
• 15 g fresh ginger
• 1 cucumber(s) (approx. 350g)
• 25 g butter
• 100 ml white wine
• 150 ml whipped cream (alternatively Rama Cremefine)
• 2 sprigs of dill
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Remove the crust from the white bread or toast and crumble it between your palms into a bowl. Drain the sun-dried tomatoes and finely dice them. Add the diced tomatoes, tarragon, honey, and butter to the crumbs and mix well. Place the salmon fillets on a lightly oiled baking sheet. Season with salt and pepper, and spread the crumbs evenly on top. Bake in a preheated oven at 210°C (top/bottom heat) on the second rack from the bottom for approx. 12-13 minutes. Note: This time depends on the thickness of the fillets—I’ve even had to leave them in the oven for 20 minutes. Fan-assisted cooking is not recommended. For the cucumber mixture, peel the shallots and cut into fine strips. Peel and finely grate the ginger. Peel the cucumber, halve lengthwise, and remove the seeds. Cut diagonally into 2 cm wide pieces and season lightly with salt. Heat the butter in a saucepan. Sauté the shallots and ginger over medium heat. Add the cucumbers and sauté for another minute. Pour in the white wine and let it reduce. Then add the cream. Cover and sauté over medium heat for about 5-6 minutes (depending on your taste, the vegetables can be sautéed longer—we prefer them firm to the bite). Finally, season with salt and pepper, add the finely chopped dill, and mix to combine. Arrange on plates and serve. Serve with basmati rice.