Ingredients
- Salmon fish, fresh fillet1200 grams
Sugar200 grams- Fresh dill1 bunch
Coarse Salt100 grams
Black Pepper0- Medium-sized potatoes6 pieces
Butter1 tablespoon- Low-fat cream2 tablespoons
- Chicken broth cube, or low-salt Maggi1 cube
- Small onion, chopped2 pieces
- Vegetable oil, canola1 tablespoon
Water500 ml
Corn Flour1 teaspoon- Mustard (whole grain)2 tablespoons
- Low-salt soy sauce2 teaspoons
- Yellow mustard seeds2 teaspoons
Lemon Juice40 grams
Apple Cider Vinegar2 tablespoons- Fresh spinach leaves1 bunch
- Green lettuce1 piece
Arugula1 bunch
Steps
- 1
Place the salmon fillet in a dish and sprinkle all the marinade ingredients on it. Let it marinate for 48 hours.
2880 minRequired Tools:🍳Dish - 2
Bake the potatoes in the oven. Cut them lengthwise in half and scoop them out, leaving the skins on.
10 minRequired Tools:
Oven - 3
Mash the scooped potatoes with butter and cream; season by adding the Maggi cube and the bunch of dill. Then fill the scooped potatoes and keep them warm.
5 min - 4
Cut the salmon into 8 pieces.
- 5
Grill the marinated salmon on the skin side only, leaving the flesh slightly raw.
5 minRequired Tools:
Grill - 6
Prepare the mustard sauce by sautéing the onion in canola oil and stirring constantly, then add the 500 ml of water and bring the mixture to a boil with all the remaining ingredients.
5 min - 7
Place a piece of salmon on each plate, remove the skin, and garnish with a small mound of the garnish vegetables, and a potato boat sprinkled with potato flakes and crispy salmon skin. Then pour the sauce over the entire plate.
Nutrition Facts
Sugarper 100gCoarse Saltper 100gBlack Pepperper 100gButterper 100gWaterper 100gCorn Flourper 100gLemon Juiceper 100gApple Cider Vinegarper 100gArugulaper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.