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🍽️ Tender Salmon in Creamy Wine Sauce with Potatoes and Cucumber Salad

764 kcal · 30 min · 4 servings

Ingredients

• 700 g wild salmon fillet
• 0.5 lemon (juice)
• 1 bunch chives
• 100 ml white wine
• 200 g whipping cream
• 100 g crème fraîche
• salt
• pepper (from the mill)
• lemons
• salt
• pepper (from the mill)
• 1 salad cucumber (peeled, deseeded and diced small)
• 2 tsp seed oil
• 600 g potatoes
• 2 tbsp butter
• salt
• pepper (from the mill)

Instructions

1. 1. Cut the cucumbers into small cubes.
2. 2. Sprinkle the cucumber cubes with two pinches of salt and mix well.
3. 3. Let the salted cucumbers sit for about ten minutes.
4. 4. Place the cucumbers in a colander and let the liquid drain off.
5. 5. Rinse the salmon pieces under running water.
6. 6. Pat the salmon completely dry with a kitchen towel.
7. 7. Divide the salmon into equal-sized portions.
8. 8. Season the salmon pieces with salt and pepper to taste.
9. 9. Drizzle the salmon with some lemon juice.
10. 10. Pour cream and white wine into a pot.
11. 11. Heat the liquid in the pot.
12. 12. Place the salmon pieces into the hot liquid.
13. 13. Cover the pot with a lid.
14. 14. Simmer the salmon over low heat for six minutes.
15. 15. Remove the cooked salmon pieces from the pot.
16. 16. Place the salmon in a warm spot, covered.
17. 17. Add Creme Fraiche to the remaining cooking liquid in the pot.
18. 18. Reduce the sauce slightly until it becomes creamy.
19. 19. Season the sauce finally with salt and pepper.
20. 20. Halve the potatoes if they are very large.
21. 21. Heat butter in a frying pan.
22. 22. Fry the potatoes in the hot butter briefly on all sides.
23. 23. Season the potatoes with salt and pepper.
24. 24. Wash the chives under running water.
25. 25. Shake the chives dry.
26. 26. Cut the chives into fine rings.
27. 27. Set aside half of the chive rings.
28. 28. Stir the remaining half of the chive rings into the sauce.
29. 29. Mix the drained cucumber cubes with some oil.
30. 30. Add lemon juice to the cucumbers.
31. 31. Season the cucumber salad with salt and pepper.
32. 32. Keep the saved half of the chive rings ready.
33. 33. Mix the remaining chives with the cucumber salad.
34. 34. Place the salmon on the plates.
35. 35. Pour the sauce over the salmon.
36. 36. Serve the potatoes and cucumber salad alongside.

Nutrition per serving

• kcal: 764
• Protein: 41 g · Fett/Fat: 51 g · Carbs: 30 g