Wild salmon with cucumber radish raita

Name: wild salmon with cucumber radish raita
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: 4 great floury potatoes bag of 3 kg; 600 g wild salmon fillets (bag of 750 g, freezer), thawed; 2 el dill tips (jar 13 g); cup Greek yoghurt a 500 g; 1 toe garlic pressed; 1 forest radishes; 2 (1.5 needed) cucumber in half slices; 1 onion in thin half rings

A tasty recipe. The main course contains the following ingredients: fish, crumbly potatoes (bag 3 kg), wild salmon fillets ((bag 750 g, frozen), thawed), dill (topping (jar of 13 g)), Greek yoghurt (a 500 g), garlic (pressed), radishes, cucumber (in half slices) and onion (in thin half rings).

Ingredients

Kitchen Stuff

baking paper, baking dish contents approx. 1 1/2 liters

Directions

Boil the potatoes in the peel for 10 minutes. Preheat the oven to 200 ° C. Prick the potatoes with a fork, wrap them in aluminum foil and place them on the rack in the middle of the oven for 40 minutes.
Rub the salmon fillets with salt and pepper and put them in the greased oven dish. Sprinkle each fillet with 1 tbsp water. Cover the dish with aluminum foil, put the oven at 180 ° C after 30 min and let the salmon cook in 10 min.
Mix the dill, Greek yogurt, garlic and pepper and salt to taste. Dilute 4 tbsp of the dill sauce with 2 tbsp water for a salad dressing. Cut the leaves from the radishes, cut the radishes into slices. Mix the cucumber, radish leaves, radishes, onion and salad dressing. Remove the foil from the potatoes, cross the potatoes and fill each with 1 tbsp dill-yogurt sauce. Serve the salmon and the potatoes with the raita.