Salmon with cucumber vegetables

Ingredients for 4 servings:

• 750 g braised cucumber(s) (alternatively salad cucumbers)
• 2 shallots
• 1 tbsp butter
• 1 tbsp flour
• 150 ml vegetable stock
• 200 g whipped cream
• 150 g yogurt
• salt and pepper
• 2 tsp mustard, medium hot
• 1 tbsp dry sherry
• 400 g pasta
• 3 sprigs of tarragon or basil
• 1 tbsp oil
• 4 ports. Salmon fillet(s) à 160 g
• 1 lime(s) or lemon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and peel the cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber halves into 1/2 cm thin slices. Peel the shallots and finely dice them. Heat the butter in a saucepan. Sauté the cucumber slices for 1 minute, then remove. Sauté the shallots in the frying fat until translucent, dust with flour, and deglaze with stock. Add the cream and yogurt and cook for 3 minutes. Season with salt and pepper. Stir in the mustard and sherry. Add the cucumbers to the sauce. Cook the pasta in boiling salted water according to the package instructions until al dente. Rinse the herbs, pick off the leaves, and chop finely. Heat the oil in a pan. Fry the salmon over medium heat for 2 to 3 minutes on each side. Season with salt and pepper. Squeeze the lime or lemon and drizzle the juice over the salmon. Heat the cucumber mixture back up, stirring in the herbs. Serve the salmon with the vegetables and pasta.