Salmon With Mediterranean Spiced Butter And Pickled Vegetables

• 1 1/2 lb baby new potatoes
• 1/2 cup butter, plus 2 tbsp
• 1 None lemon, zested
• 1 clove garlic, finely chopped
• 2 None red chilies, deseeded, chopped
• 4 sprigs fresh basil, leaves chopped
• 1 bunch fresh oregano, leaves finely chopped
• 2 1/4 lb salmon fillet, skin removed
• 2 tbsp oil
• 1 None onion, chopped
• 1 1/2 lb cucumber, peeled, deseeded, diced
• 1 cup vegetable stock
• 3/4 cup sour cream
• 1 bunch fresh dill, leaves chopped, a few leaves reserved to garnish

1. Preheat oven to 400u0b0F. Cook potatoes in boiling salted water for 15 mins. Drain.
2. Combine 1/2 cup butter, lemon zest, garlic, chilies and herbs. Season. Place fish fillet on a baking sheet lined with parchment paper. Spread herb butter over top and bake for 15-20 mins.
3. Meanwhile, heat oil in a saucepan. Saute onion. Add cucumber and cook briefly. Add stock, cover and cook for 5 mins. Add sour cream. Bring to a boil. Add dill and season.
4. Cut potatoes in 1/2. Heat remaining butter in a skillet and fry potatoes. Season. Serve salmon with cucumber and potatoes. Garnish with reserved dill.

baby new potatoes, butter, lemon, clove garlic, red chilies, fresh basil, fresh oregano, salmon fillet, oil, onion, cucumber, vegetable stock, sour cream, fresh dill

Taken from recipes-plus.com/api/v2.0/recipes/31047 (may not work)