Honey salmon with cream cucumber-potato-vegetables

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cook in salted water for about 20 minutes. Wash dill and thyme, shake dry and chop finely. Peel garlic and chop finely. Wash lemon hot, rub dry and grate the peel. Squeeze the lemon.

2. 2

   Whisk 3 tablespoons of oil, honey, 3 tablespoons of lemon juice, lemon zest, dill and thyme. Season with salt and pepper. Wash salmon fillet, dab dry and cut into 4 pieces (see tip below). Place on an oiled baking tray and sprinkle with the honey marinade. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 15-20 minutes.

3. 3

   In the meantime, wash and clean the cucumber and cut in half lengthwise. Remove the seeds with a teaspoon. Cut the cucumber into slices. Peel and finely dice onion.

4. 4

   Heat 2 tablespoons of oil and sauté the onion until transparent. Add cucumber and steam for about 5 minutes. Season with salt and pepper. Deglaze with 100 ml water and stir in crème fraîche. Drain the potatoes and carefully fold into the cream cucumber. Flavour vegetables. Serve with salmon.