Pumpkin and Salmon in Dill Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g pumpkin meat, peeled and diced (about 1 - 1.5 cm)
- 250 g salmon fillet (s), diced (1 cm)
- 3 lime (s) (2 squeezed, 1 extra), alternatively lemons (then 1 + 1)
- 2 onions)
- 1 clove garlic
- 1 shot white wine or Noilly Prat
- broth, fish stock or similar
- 75 ml sour cream
- 2 teaspoons mustard, Dijon
- 2 teaspoons mustard, sweet
- 0.5 ½ bunch dill
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Drizzle the pumpkin cubes with lime juice, as well as the salmon cubes. Mix the sour cream, mustard, dill and a little lime juice. Peel and fillet the rest of the lime (including the white skin), chop the fillets as desired.
- Peel the onions, cut eighths lengthways and fry them in a little olive oil in a pan that is not too small. Add the pumpkin cubes and thinly sliced garlic and cook for a few minutes. Salt and pepper.
- Deglaze with Noilly Prat or white wine [if you like: add a little broth and let it boil down - depending on how soft you want the onions and pumpkin].
- Add the salmon cubes and cook for a few minutes, stirring very carefully every now and then.
- Pour sour cream sauce and lime fillets over the pan, mix carefully and season to taste.
- Baguette and a green salad go well with this.
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