John Myers
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Salmon Fillet with Fennel and Mushroom Vegetables
The perfect salmon fillet with fennel and mushroom vegetables recipe with a picture and simple step-by-step instructions.
Salmon fillet:
- 2 Salmon fillets à 125 g frozen
- 2 tbsp Sweet soy sauce
- 2 tbsp Dark soy sauce
- 2 tbsp Olive oil
Fennel and mushroom vegetables:
- 1 Fennel bulb approx. 300 g
- 150 g Mushrooms
- 1 Onion approx. 50 g
- 1 piece Ginger the size of a walnut
- 0,25 Red chilli pepper
- 1 tbsp Olive oil
- 200 ml Chicken broth (1 teaspoon instant)
- 0,25 bunch Parsley
- 2 big pinches Salt
- 2 big pinches Pepper
- 2 Parsley stalks for garnish
- Marinate salmon fillets for 30 minutes with sweet soy sauce (2 tbsp), dark soy sauce (2 tbsp) and olive oil (1 tbsp). Then fry in a pan with olive oil (1 tbsp) on both sides for 3 minutes, remove from the pan and keep warm. Clean the fennel bulb and cut into long strips. Clean / brush and quarter the mushrooms. Peel the onion and cut into small wedges. Peel and finely dice the ginger. Clean / core the chilli pepper, wash and finely dice. Heat olive oil (1 tbsp) in the pan and fry the onion wedges with the diced ginger and chili peppers. Add the fennel strips and mushroom quarters, sauté briefly and deglaze / pour on the chicken stock. Fold in the plucked parsley and season with salt (1 big pinch) and pepper (1 big pinch). Serve the salmon fillet with fennel and mushroom vegetables, garnished with parsley.
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