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🍽️ Salmon and Cucumber Skillet with Anis-Soy Sauce

358 kcal · 30 min · 4 servings

Ingredients

• 500 g cucumber (1 cucumber)
• 1 red onion
• 250 g salmon fillet (skinless)
• 1 tbsp rapeseed oil
• salt
• pepper
• 2 tbsp anise liqueur
• 125 ml classic vegetable broth
• 125 ml soy cream
• 3 sprigs dill

Instructions

1. 1. Thoroughly wash the salad cucumber.
2. 2. Peel the cucumber completely.
3. 3. Cut the cucumber in half lengthwise.
4. 4. Scrape out the seeds from the inside with a spoon.
5. 5. Cut the cucumber flesh into pieces about 1.5 cm wide.
6. 6. Peel the onion.
7. 7. Dice the onion finely.
8. 8. Rinse the salmon fillet under cold water.
9. 9. Pat the fish dry with a kitchen towel.
10. 10. Cut the salmon into cubes about 2 cm in size.
11. 11. Heat the oil in a non-stick pan.
12. 12. Fry the fish cubes until light brown on all sides.
13. 13. Remove the fish from the pan and set it aside.
14. 14. Season the fish with salt and pepper.
15. 15. Add the onion cubes to the hot pan.
16. 16. Sauté the onions briefly.
17. 17. Add the cucumber pieces to the onion.
18. 18. Sauté the cucumber for 2 minutes.
19. 19. Season the vegetables with salt and pepper.
20. 20. Deglaze the pan with the anis liqueur.
21. 21. Add the broth to the pan.
22. 22. Add the soy cream to the pan.
23. 23. Bring the mixture to a boil.
24. 24. Turn down the heat.
25. 25. Simmer the dish on low heat for 4 minutes.
26. 26. Wash the dill thoroughly.
27. 27. Shake the dill dry.
28. 28. Pluck the small dill leaves (flags) from the stems.
29. 29. Return the prepared salmon to the pan.
30. 30. Let the fish cook in the sauce for another 2 minutes.
31. 31. Adjust the sauce with salt and pepper to taste.
32. 32. Sprinkle the finished dish with fresh dill.
33. 33. Serve the skillet hot.

Nutrition per serving

• kcal: 358
• Protein: 26 g · Fett/Fat: 24 g · Carbs: 7 g