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Categories:
baby new potatoes butter lemon clove garlic red chilies fresh basil fresh oregano salmon fillet oil onion cucumber vegetable stock sour cream fresh dill
Viewed: 49 - Published at: 3 years agoIngredients
- 1 1/2 lb baby new potatoes
- 1/2 cup butter, plus 2 tbsp
- 1 None lemon, zested
- 1 clove garlic, finely chopped
- 2 None red chilies, deseeded, chopped
- 4 sprigs fresh basil, leaves chopped
- 1 bunch fresh oregano, leaves finely chopped
- 2 1/4 lb salmon fillet, skin removed
- 2 tbsp oil
- 1 None onion, chopped
- 1 1/2 lb cucumber, peeled, deseeded, diced
- 1 cup vegetable stock
- 3/4 cup sour cream
- 1 bunch fresh dill, leaves chopped, a few leaves reserved to garnish
Method
- Preheat oven to 400°F. Cook potatoes in boiling salted water for 15 mins. Drain.
- Combine 1/2 cup butter, lemon zest, garlic, chilies and herbs. Season. Place fish fillet on a baking sheet lined with parchment paper. Spread herb butter over top and bake for 15-20 mins.
- Meanwhile, heat oil in a saucepan. Saute onion. Add cucumber and cook briefly. Add stock, cover and cook for 5 mins. Add sour cream. Bring to a boil. Add dill and season.
- Cut potatoes in 1/2. Heat remaining butter in a skillet and fry potatoes. Season. Serve salmon with cucumber and potatoes. Garnish with reserved dill.
