Rinse the salmon fillet in a cool place, dry and cut into cubes. Rinse the dill, shake dry, pluck the tips and chop.
Mix dill with mustard and juice of one lemon and coat salmon with it.
Rinse and clean the zucchini and cut into 1 cm thick sticks. Clean the spring onion, rinse and divide into rings.
Heat butter in a saucepan, sauté spring onion until translucent. Add zucchini and steam for 1 minute. Sprinkle with flour and sauté briefly. 4.
Pour in fish stock and wine while stirring and let it boil up.
Add the crème fraîche and simmer for 5 minutes.
Add the marinated salmon. Remove saucepan from stove. Cover and let simmer for 2 min. but do not let it bubble up again, otherwise the fish will be too dry. Season ragout with salt, bring to table on the spot.
Serving: Wild rice mixture
Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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