John Myers
Contents
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Ingredients
Wild salmon fillet:
- 2 Wild salmon fillet (125 g / TK)
- Salt
- Pepper
- 4 Stalks of dill
- 2 Lemon wedges
- 2 tbsp Olive oil
Tomato-cucumber-salad:
- 250 g Tomatoes
- 1 Snake cucumber approx. 350 g
- 4 tbsp Olive oil
- 1 tbsp Light rice vinegar
- 2 tsp Sugar
- 0,5 tsp Salt
- 0,25 tsp Pepper
- 1 Splash Lemon juice
- 4 Stalks of dill plucked
To serve:
- 2 Cocktail tomatoes
- 2 Lemon wedges
- 2 Sprigs of dill
Instructions
Wild salmon fillet:
- Let the wild salmon fillets thaw a little, wash them, pat dry with kitchen paper, pepper and salt both sides, place in an ovenproof dish, drizzle with 1 tablespoon of olive oil each, pluck the dill over it and top with a lemon wedge. Cover with aluminum foil and bake / bake in a preheated oven at 175 ° C for about 20 minutes. Remove the foil and cook / bake for another 10 minutes and take out.
Tomato-cucumber-salad:
- Wash tomatoes, cut in half, remove the stem and cut into wedges. Peel the cucumber and finely slice it. For the salad dressing mix olive oil (4 tbsp) with light rice vinegar (1 tbsp), sugar (2 tsp), salt (½ teaspoon), pepper (¼ teaspoon) and plucked dill. Add the salad sauce to the tomato-cucumber and mix carefully.
Serve:
- Serve the wild salmon fillet with tomato and cucumber salt, garnished with cocktail tomato, lemon wedge and sprig of dill.
Nutrition
Serving: 100gCalories: 340kcalCarbohydrates: 6.6gProtein: 0.6gFat: 35.1g
