Kommenslaks with summery kålsalat and kommensbrød

Ingredients for Kommenslaks with summery kålsalat and kommensbrød

Instructions for Kommenslaks with summery kålsalat and kommensbrød

To prepare the Kommenslaks with summery kålsalat and kommensbrød recipe, please follow these instructions:

Season the salmon steakene with lemon juice, cumin, salt and pepper and let them soak for at least 30 minutes in the refrigerator. Whip Becel Cooking 7%, lemon juice, dill and cumin together, use a hand blender and dressing to taste with a little sugar, salt and pepper.

Chop the cabbage, Peel the cucumber, crack the lengthwise, remove seeds with a spoon and cut it into slices. Slice the radishes, sugar snaps, peas and picked dill.

Fry the salmon 4-5 minutes on each side in Becel liquid. Butter bread with Becel margarine and sprinkle cumin plant and grate the bread so that it is brittle. Server the bread to the salmon with kålsalat and dressing.