Zutaten
- Salmon, fresh fillet1200 grams
Zucker200 grams- Dill, fresh1 bunch
Grobes Salz100 grams
Schwarzer Pfeffer0- 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
Wasser500 ml
Maismehl1 teaspoon- Mustard (whole grain)2 tablespoons
- Low-salt soy sauce2 teaspoons
- Mustard, yellow seeds2 teaspoons
Zitronensaft40 grams
Apfelessig2 tablespoons- Spinach, fresh leaves1 bunch
- Lettuce, green1 piece
Rucola1 bunch
Schritte
- 1
Place the salmon fillet in a dish and sprinkle all the marinade ingredients over it. Let it marinate for 48 hours.
2880 MinBenötigte Werkzeuge:🍳Dish - 2
Bake the potatoes in the oven. Cut them lengthwise in half and scoop them out, leaving the skins on.
10 MinBenötigte Werkzeuge:
Ofen - 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.
10 MinBenötigte Werkzeuge:
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 MinBenötigte Werkzeuge:
Bratpfanne - 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 the crispy salmon skin. Then pour the sauce over the entire plate.
Nährwertangaben
Zuckerpro 100gGrobes Salzpro 100gSchwarzer Pfefferpro 100gButterpro 100gWasserpro 100gMaismehlpro 100gZitronensaftpro 100gApfelessigpro 100gRucolapro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.