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salmon with cucumber and parsley salad and an egg

Salmon with herbs, cucumber pickle and egg

Salmon, dill, eggs, and cucumber are fundamentals of the Scandinavian kitchen, and for good reason; not only do they provide superior nutrition, but their flavors can be combined in infinite ways.


Serves: Serves 1

Number of ingredients: 7 Ingredients

To prep: 10 Minutes Prep

To cook: 50 Minutes Cook

Difficulty: Medium

Nutrition per serving

  • Energy : 2100kJ

  • Protein: 36.0g

  • Fat (total) : 21.0g

  • - Saturated fat: 6.0g

  • Carbohydrate (total) : 33.0g

  • Fibre : 8.0g

  • Sodium : 226mg



1⁄3 cup rye berries or pearl barley

4 ounces salmon fillet

Mixed dried or fresh herbs, such as chives, dill, and parsley leaves

¼ seedless (English) cucumber, coarsely chopped

½  cup apple cider vinegar

Leaves from 4 sprigs fresh parsley

1 large egg, hard-boiled and halved


  1. Bring a medium saucepan of salted water to a boil over high heat. Add the rye and reduce the heat to medium. Cook the rye until it is tender, 20 to 30 minutes. Drain in a sieve, rinse under cold running water, and let cool.
  2. Meanwhile, fill a skillet halfway with water and bring to the boil over medium heat. Add the salmon and place the herbs on top. Reduce the heat to low. Cover and simmer for 5 to 7 minutes, until the salmon is rosy pink when flaked in the center. Using a slotted spatula, transfer to paper towels to drain.
  3. While the salmon is cooking, bring the vinegar to a boil in a small saucepan. Put the cucumber in a small bowl, sprinkle with salt, and pour in the hot vinegar. Set aside for 5 minutes, then drain. Mix with the drained rye and parsley in a medium bowl.
  4. Place the salmon on a dinner plate, top with the cucumber mixture, and serve with the egg alongside.