Baked salmon with fresh fennel salad

Name: baked salmon with fresh fennel salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg solid potatoes; 1 fennel bulb; bunch salad onion; 1 cucumber; 150 g carrot julienne; 2 sachet dill horseradish dressing; 1 lemon; 2 el unsalted butter or margarine; 15 g fresh dill; 2 el traditional olive oil; 600 g salmon on the skin

Salmon baked on the skin with fresh fennel salad with cucumber and carrot.

Ingredients

Directions

Clean the potatoes and cut into ½ cm slices. Put them in a pan with water and possibly some salt and bring to a boil.
Cook covered in 8 min. Over medium heat.
Meanwhile cut the bottom and the green of the fennel. Halve the tuber, remove the hard core and cut into slices as thin as possible.
Cut the salad onion into thin rings. Wash and cut the cucumber into slices and then into strips.
Mix the fennel with the salad onion, cucumber and carrot. Drizzle with the dressing and season the salad with salt and pepper.
Clean the lemon and grate the yellow skin with the fine grater or zest. Drain the potatoes and put them back in the pan.
Add the butter, lemon zest and pepper to taste and gently cover. Keep the potatoes warm in the covered pan.
Cut the dill finely. Heat the oil in a frying pan with non-stick coating.
Place the salmon with the skin down and sprinkle with salt, pepper and half of the dill.
Fry the salmon with the lid on the pan in 5 min. Over medium heat just done.
Cut the lemon into slices. Divide the potatoes, salad and salmon over the plates, sprinkle the salmon with the rest of the dill and put the lemon on it.