polish

Kashubian-Style Salmon with Cucumber and Sour Cream Dill Salad

Name: Kashubian-Style Salmon with Cucumber and Sour Cream Dill Salad
Yield: 1 serving
Cuisine: polish
Ingredients: 170 g Salmon fillet; 180 g Cucumber, thin sliced; 80 g Sour cream; 10 g Rapeseed oil; 40 g Onion, thin sliced; 8 g Fresh dill, chopped; 10 g Lemon juice; 2 g Salt; 1 g Black pepper

This pan-seared dish pairs Salmon fillet with Cucumber, thin sliced, Sour cream and Fresh dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Low carb Pescatarian Gluten free Keto

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

38 g Protein

16 g Carbohydrates

47 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g Salmon fillet 354 kcal
180g Cucumber, thin sliced 27 kcal
80g Sour cream 158 kcal
10g Rapeseed oil 88 kcal
40g Onion, thin sliced 16 kcal
8g Fresh dill, chopped 3 kcal
10g Lemon juice 3 kcal
2g Salt 0 kcal
1g Black pepper 3 kcal

Cooking instructions

Salmon filletSaltBlack pepper
Pat salmon dry and season with salt and black pepper.
Salmon filletRapeseed oil
Heat rapeseed oil in a nonstick skillet over medium-high heat. Sear salmon 3-4 minutes per side until just cooked through; remove to a plate.
CucumberSour creamOnionFresh dillLemon juiceSaltBlack pepper
Thinly slice cucumber and onion. Toss with sour cream, lemon juice, and dill; season with salt and pepper.
Salmon filletCucumberFresh dill
Serve salmon with the cucumber salad on the side; spoon a little of the dill dressing over the fish if desired.