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🍽️ Tender Salmon and Cucumber Pan with Dill

527 kcal · 30 min · 4 servings

Ingredients

• 500 g cucumber (1 cucumber)
• 1 red onion
• 250 g salmon fillet (à 125 g)
• 1 tbsp olive oil
• salt
• pepper
• 100 ml classic vegetable broth
• 100 g sour cream (10 % fat)
• 1 bunch dill
• 30 g sunflower seeds (2 tbsp)

Instructions

1. 1. Thoroughly wash the cucumber under running water.
2. 2. Peel the cucumber completely.
3. 3. Cut the cucumber in half lengthwise.
4. 4. Carefully scoop out the seeds with a teaspoon.
5. 5. Cut the cucumber flesh into pieces about 1.5 centimeters thick.
6. 6. Peel the onion.
7. 7. Finely chop the onion.
8. 8. Rinse the salmon fillet briefly.
9. 9. Pat the fish dry with a kitchen towel.
10. 10. Cut the salmon into cubes about 2 centimeters in size.
11. 11. Heat the oil in a pan.
12. 12. Fry the fish over medium heat for about 4 minutes until golden brown on all sides.
13. 13. Remove the fish from the pan and set it aside.
14. 14. Lightly season the fish with salt and pepper.
15. 15. Add the chopped onions to the hot pan.
16. 16. Sauté the onions for 2 minutes over medium heat.
17. 17. Add the cucumber pieces to the pan.
18. 18. Sauté the cucumbers for another 2 minutes.
19. 19. Season the vegetable mixture with salt and pepper.
20. 20. Add the broth to the pan.
21. 21. Stir in the sour cream.
22. 22. Bring the mixture to a brief boil.
23. 23. Reduce the heat and let the dish simmer gently for 4 to 5 minutes.
24. 24. Wash the dill thoroughly.
25. 25. Shake the dill dry.
26. 26. Finely chop the dill.
27. 27. Return the prepared salmon to the pan.
28. 28. Cook everything for another 2 minutes.
29. 29. Finally, adjust the seasoning of the dish with salt and pepper.
30. 30. Serve the dish garnished with fresh dill and sunflower seeds.

Nutrition per serving

• kcal: 527
• Protein: 33 g · Fett/Fat: 38 g · Carbs: 14 g