John Myers
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Salmon on Carrots – Fennel – Orange Vegetables
The perfect salmon on carrots – fennel – orange vegetables recipe with a picture and simple step-by-step instructions.
for the salmon
- 400 g Skinless salmon fillet
- 0,5 bunch Dill
- Salt, pepper from the mill
for the vegetables
- 6 Carrots
- 1 Fennel bulb
- 1 Red Onion
- 2 Garlic cloves
- 1 Orange
- 1 tbsp Butter
- 2 tsp Sugar
- 100 ml White wine
- Salt pepper
- Dice the carrots and fennel.
- Peel the onion and garlic and cut into fine strips.
- Heat the butter in a pan, add the vegetables and cook with the lid on for about 5 minutes until al dente.
- In the meantime, fillet the orange, squeeze out the separating membranes and collect the juice.
- Add the orange and sugar to the vegetables.
- Caramelize briefly, season with salt, pepper and deglaze with the orange juice and white wine.
- Wash the salmon, pat dry, season with salt and pepper and place on the vegetables.
- Put the lid on and cook over medium heat for about 5 minutes.
- Wash and dry the dill, pluck from the stalks and chop into small pieces.
- Then add the chopped dill to the pan
- Arrange the gently cooked salmon and the carrot, orange, fennel and vegetables on a plate.
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