John Myers
Salmon with Zucchini and Dill Cream
The perfect salmon with zucchini and dill cream recipe with a picture and simple step-by-step instructions.
- 400 g Waxy potatoes
- 2 medium sized Zucchini
- 50 cm Roasting tube
- 2 tbsp Rapeseed oil
- 600 g Salmon fillets
- 2 tsp Grated lemon peel
- 200 g Sour cream
- 1 tsp Mustard
- 4 Stems Fresh dill
- Salt and pepper
- Cover the potatoes with salted water and cook in a closed saucepan over medium heat for about 20 minutes. Halve the zucchini lengthways and cut into thin slices. Mix with salt, pepper and 2 tablespoons of oil and place in a roasting tube. Season the salmon fillets with salt, pepper and lemon zest, place on the zucchini slices.
- Preheat the oven to 180 degrees (convection 160 degrees). Close the roasting tube, place on a baking sheet and cut a small slit on the top. Cook in the hot oven in the lower third for 20 minutes.
- Mix the sour cream with the mustard, salt and pepper. Finely chop the dill and mix in. Drain the potatoes and let them evaporate. Keep warm in the closed pot.
- Carefully open the roasting tube (be careful, steam will escape!) Place the zucchini with salmon and potatoes on plates. Serve with the dill cream.
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