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🍽️ Lachs in foil packets with fresh tomato dip

320 kcal · 30 min · 4 servings

Lachs in foil packets with fresh tomato dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour boiling water over the tomatoes.
  2. 2. Immediately shock the tomatoes in cold water.
  3. 3. Peel the skin off the tomatoes.
  4. 4. Quarter the tomatoes and remove the core.
  5. 5. Dice the tomato flesh into small cubes.
  6. 6. Thoroughly wash the spring onions.
  7. 7. Shake the spring onions dry.
  8. 8. Remove the dry ends of the spring onions.
  9. 9. Slice the spring onions into thin rings.
  10. 10. Squeeze the lemon.
  11. 11. Wash the dill.
  12. 12. Shake the dill dry.
  13. 13. Pluck the dill tips from the stems.
  14. 14. Chop the dill coarsely.
  15. 15. Peel the garlic.
  16. 16. Dice the garlic finely.
  17. 17. Heat the oil in a pan.
  18. 18. Sauté the garlic in the oil until translucent.
  19. 19. Add the spring onions to the pan.
  20. 20. Add the diced tomatoes to the pan.
  21. 21. Add the chopped dill to the pan.
  22. 22. Toss the ingredients in the pan.
  23. 23. Deglaze the mixture with 1 to 2 tablespoons of lemon juice.
  24. 24. Deglaze the mixture with some broth.
  25. 25. Season the salsa with salt and pepper.
  26. 26. Remove the pan from the heat.
  27. 27. Let the salsa cool down.
  28. 28. Rinse the salmon fillet under cold water.
  29. 29. Pat the salmon fillet dry.
  30. 30. Cut the salmon fillet into 4 equal pieces.
  31. 31. Place one piece of salmon in a piece of aluminum foil.
  32. 32. Drizzle the salmon with the remaining lemon juice.
  33. 33. Season the salmon with salt and pepper.
  34. 34. Seal the aluminum foil into a packet.
  35. 35. Preheat the oven to 220 °C (convection 200 °C, gas mark 3–4).
  36. 36. Cook the fish in the oven for 20 to 25 minutes.
  37. 37. Remove the cooked fish from the oven.
  38. 38. Place the salsa on the plates.
  39. 39. Arrange the fish on top of the salsa.
  40. 40. Serve the dish immediately.

Nutrition per serving