Filter
Reset
Sort ByRelevance
SARAHLUE
Baked salmon with fresh fennel salad
Salmon baked on the skin with fresh fennel salad with cucumber and carrot.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
20 minMain dishminced beef, roll off bread, tomato, onion, beef salad,hamburger with creamy beef salad from merlien wellbeing
-
325 minMain dishbeef rib, full red wine, garlic, winter carrot, celery, onion, traditional olive oil, unsalted butter, sprig of rosemary, tomato paste, clove, beef broth tablet,beef in red wine
-
85 minMain dishKale, White wine vinegar, olive oil, fine mustard, small shallot, thyme leaves, red cabbage with apple, peeled walnuts, turmeric, lean bacon,two-color coleslaw with bacon and walnuts
-
45 minMain dishGigondas red wine, fresh thyme, chicken fillet, garlic, traditional olive oil, shallot, mushrooms, breakfast bacon, coarse Zaanse mustard, extra virgin olive oil,coq-au-vin on skewer
Nutrition
830Calories
Sodium8% DV195mg
Fat74% DV48g
Protein76% DV38g
Carbs19% DV56g
Fiber48% DV12g
Loved it