| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 200 gram Salmon (fillet)
- 5 gram Dill
- 2 teaspoons olive oil (in marinade-1 tsp.; in soup-1 tsp. )
- 1/2 teaspoons Pink pepper (peas)
- 1/2 teaspoons Lemon zest
- 400 gram Leek
- 400 gram Potato
- Black pepper (ground)
- Salt
- 300 ml Water (boiling)
Ingredients
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Instructions
- Salmon cut into cubes of 6 or 8 parts. String the cubes of salmon on wooden skewers.
- Prepare the marinade for fish. In a bowl combine lemon zest, chopped dill, pink pepper, olive oil. Mix the ingredients.
- Salmon on skewers rubbing marinade and put in the refrigerator.
- Wash my leeks and slice them in circles.
- Spread the leeks in a saucepan 3 liters.
- Potatoes clean, wash and cut into cubes.
- Spread the sliced potatoes as the second layer in the pan.
- Using the system for steaming, we save time. At the time, until vegetables cook to readiness, it is installed above the pot I cook salmon on skewers.
- Closing the steamer lid. Put the pan on a cold stove turn on the small fire. I leave the pot on the stove. 20 minutes after the cut-off plate remove the pan.
- This is what pickled salmon cooked on skewers looks like.
- Vegetables that were in the pot, too, have time to prepare.
- With the help of a blender well was milled potatoes and leeks.
- Add salt and ground black pepper to taste.
- Then I pour boiling water into the pan (you can bring the soup to the desired consistency, using a little more or less water than I do), add olive oil, mix. Put the pan on the stove, include strong fire, give the soup to boil. Remove the pan from the heat, cover with a lid and leave for approximately 5 minutes. Served vegetable soup in the bowl with the marinated salmon on a skewer, garnished with a few grains of pink pepper.
