Roasted salmon with dildtzatziki potatoes and courgette roasted in pesto with lime - red wine glacé

Ingredients for Roasted salmon with dildtzatziki potatoes and courgette roasted in pesto with lime - red wine glacé

Instructions for Roasted salmon with dildtzatziki potatoes and courgette roasted in pesto with lime - red wine glacé

To prepare the Roasted salmon with dildtzatziki potatoes and courgette roasted in pesto with lime - red wine glacé recipe, please follow these instructions:

The salmon is cut into 4 equal pieces without skin. The salmon was poured golden on a hot forehead approx. 5 min. With a little olive oil.

The boiled potatoes are cut into quarters of one piece. The zucchini freeze for kernels and cut the same size as the boiled quartz potatoes. Potatoes and courgettes shake golden on warm forehead with pesto. Add the freshly squeezed lime juice and grated glue. Put it under the salmon.

The yogurt is drained and add cucumbers and courgettes into small strips (julienne) without kernels. Season with salt, pepper and crushed garlic. Tzatziki is formed into an egg and on top of the fried salmon.

Balsamico bake to syrup, add red wine and cook again down to 1/3. Add the calf glacé and bring to a boil. Boil it for 1 minute and put the glacier in a thin line around the dish on the plate