John Myers
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Wild Salmon Fillet on Braised Cucumber
The perfect wild salmon fillet on braised cucumber recipe with a picture and simple step-by-step instructions.
Wild salmon fillet:
- 2 Pacific wild salmon fillets à 125 g frozen
- 2 tsp Olive oil
- 2 tbsp Lemon juice
- 2 tsp Sweet soy sauce
- 2 tsp Honey
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Stewed cucumber
- 1 Snake cucumber approx. 600 g / cleaned approx. 400 g
- 1 Shallot approx. 50 g
- 1 tbsp Olive oil
- 100 ml Vegetable broth (1 teaspoon instant)
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Coarse pepper from the mill
- 6 tbsp Sour cream
- 1 tsp Lemon juice
- 4 Stalk Dill
Wild salmon fillet:
- Brush both casserole dishes with olive oil (1 teaspoon). Place the frozen wild salmon fillet in it and sprinkle with lemon juice (1 teaspoon each), sweet soy sauce (1 teaspoon each), honey (2 teaspoons), coarse sea salt from the mill (2 big pinches each) and colorful pepper from the mill (2 big pinches each) Season / marinate and let stand for approx. 25 – 30 minutes. Bake / bake in a preheated oven at 175 ° C for approx. 15 minutes.
Braised cucumber:
- Wash the cucumber, peel it with a kitchen utensil, cut in half lengthways, scrape out the cucumber seeds with a small spoon and cut into decorative half-moon slices (3 – 4 thick) with a knife. Peel and finely dice the shallot. Cut the dill with kitchen scissors. Heat olive oil (1 tbsp) in a pan, fry the shallot cubes in it, add the cucumber slices and fry for a few minutes. Deglaze / pour in the vegetable stock and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Sauté everything for about 6 – 8 minutes. Stir in the sour cream (6 tablespoons) and season with lemon juice (1 teaspoon). Finally add / fold in the dill and simmer until the liquid is almost completely reduced.
Serve:
- Take the fish out of the casserole dishes, fill in the braised cucumber, place the fish on top and garnish with a lemon wedge and dill stalk, serve.
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