Salmon on fennel vegetables
For two people
| Quantity | Ingredients |
|---|---|
| 300 g | Salmon fillet without skin |
| 250 g | Fennel bulb |
| 1 pinch | Salt |
| freshly ground | Pepper |
| 2 TABLESPOONS | Olive oil |
| 1 untreated | Orange |
| 1 TSP | coarse sea salt |
| 1/4 TSP | Mustard seeds, freshly ground |
| 1/2 TSP | Honey |
Preheat the oven to 160°C. Grease a baking dish. Clean the fennel, slice the bulb and sprinkle with a pinch of salt. Mix the fennel and salt well and leave to stand for 10 minutes. Heat the oil in a pan and sauté the fennel slices for 3 minutes. Season to taste with salt and pepper. Wash and dry the orange. Thinly peel the skin and cut into thin strips. Squeeze the juice from the orange. Mix both together with the sea salt, mustard and honey. Place the fennel in the casserole dish. Place the salmon fillet on top and spread the orange and mustard mixture on top. Season with a little pepper to taste. Cook in the preheated oven for about 15 to 18 minutes. Sprinkle the finished dish with fennel greens. Serve warm.
