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TrudyBear
Salmon with fennel
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Ingredients
Directions
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Press and grate the orange. Finely chop the dill.
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Place the salmon fillet with the skin down on a shelf. Rub them in with salt, freshly ground pepper and some orange juice.
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Cut the stalks of the fennel bulb and scrape the tuber into wafer-thin slices. Loosen the slices and put them in a bowl.
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Spoon a full tablespoon orange zest, half of the dill, the horseradish, some salt and pepper airy through the fennel.
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Spread the fennel mixture over two salmon fillets and place the other salmon fillets upside down with the skin upwards. The stacks are now equally thick and wide.
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Tie the salmon stacks with a piece of rope in length and two to three pieces of string in width. Keep the salmon packages in a bowl covered in the refrigerator, but allow them to return to room temperature before use.
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Stir in a bowl a sauce of mayonnaise, Greek yogurt, the remaining orange zest and dill and some salt and pepper.
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Brush the salmon packets thinly with olive oil. Roast them on the barbecue in ten to fifteen minutes crispy brown and just cooked. Serve with the yogurt dill sauce.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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