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Ingredients (4 servings)
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600 g Lachsfilet natur
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2 Stk. Gurke
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250 g Cherrytomaten
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40 g Sommerbutter
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1 Stk. Zitronen
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Salz, Pfeffer, Dill
Preparation
- Wash the cucumbers, halve them lengthwise, remove the seeds, and cut into bite-sized pieces. Wash and halve the cherry tomatoes.
- Pat the salmon fillet dry and season with salt and pepper. Heat half of the butter in a pan and fry the salmon for 3 to 4 minutes on each side, then remove from the pan and keep warm.
- Melt the remaining butter in the same pan. Sauté the cucumber pieces in it for 4 minutes, then add the tomatoes and let them braise briefly.
- Squeeze the juice of the lemon, pour it over the vegetables, and season everything with salt, pepper, and some dill. Serve the salmon on top of the warm vegetables.
