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Cucumber ragout with salmon

Cucumber ragout with salmon

Preparation time:
20 min
Difficulty level:

Nutritional values:

15 g
30 g
23 g


Cucumber (fresh)Cucumber (fresh)½ (200 g)
Olive oilOlive oil ½ Teaspoon
Cornstarch, sauce thickenerCornstarch, sauce thickener ½ Teaspoon
Red salmon, salmon fillet (organic quality)Red salmon, salmon fillet (organic quality) 125 g
Onion (fresh)Onion (fresh)¼ (25 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Dill (fresh or dried)Dill (fresh or dried) 1 Pinch(s)
Vegetable brothVegetable broth ⅓ Tablespoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)


Step 1:
Rinse fish, pat dry and cut into cubes. Heat some oil in a pan and fry the salmon in it for about 5 minutes.
Step 2:
Peel the cucumbers, cut in half lengthwise, scrape out the seeds and cut into slices. Peel and finely chop the onion.
Step 3:
Season salmon with salt and remove from pan. Heat oil in the frying fat, then fry cucumbers and onion in it. Stir in 1/4 l water, broth and cream cheese, bring to a boil and simmer for 5 minutes.
Step 4:
Thicken slightly with the sauce thickener and season to taste with salt and pepper. Dill wash, shake dry and chop finely. Fold into the cucumbers with the salmon.

Macronutrient distribution:

The recipe Cucumber ragout with salmon is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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