Salmon Enrobed in Crispy Potatoes with Creamy Cucumber Sauce

0
Average: 0 (0 votes)
(0 votes)
Salmon Enrobed in Crispy Potatoes with Creamy Cucumber Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 40 min.
Ready in
Calories:
524
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories524 kcal(25 %)
Protein39.1 g(40 %)
Fat30 g(26 %)
Carbohydrates23.8 g(16 %)

Ingredients

for
4
For the salmon
4 Salmon (150g)
2 tablespoons lemon juice
salt
ground peppers
4 tablespoons Pastry flour
4 tablespoons Dip (Mayonnaise and mustard spice paste)
4 potatoes
2 tablespoons olive oil
For the sauce
2 cups Natural yogurt (150g)
200 milliliters
4 tablespoons Dip (Mayonnaise and mustard spice paste)
1 garlic clove
1 tablespoon olive oil
1 tablespoon lemon juice
salt
freshly ground peppers
1 pinch sugar
1 Cucumber
How healthy are the main ingredients?
olive oilolive oilsugarSalmonsaltpotato

Preparation steps

1.

For the salmon, carefully pat dry salmon fillets, then cut in half and brush with lemon juice. Season with salt and pepper and dredge lightly in flour. Brush mustard spice paste on all sides until salmon is coated. 

2.

Scrub potatoes, peel and grate coarsely, then sprinkle with salt. Dip salmon fillets in potatoes and press carefully and firmly to coat salmon with shredded potatoes. Heat oil in a pan and fry salmon pieces until golden brown on each side, turning carefully, for about 5 minutes.

3.

For the sauce, stir together yogurt, milk and mustard spice paste in a bowl. Peel garlic and squeeze through a press into sauce and stir. Mix in oil and lemon juice until smooth. Season with salt, pepper and sugar.

4.

Rinse cucumber, wipe dry and cut in half lengthwise, then scrape out seeds with a spoon. Very finely dice half of cucumber flesh and mix into sauce. Cut other half of cucumber into slices.  

5.

To serve, arrange sauce and cucumber slices on plate. Top with salmon enrobed in crispy potatoes.