John Myers
Salmon with Carrot and Fennel Vegetables
The perfect salmon with carrot and fennel vegetables recipe with a picture and simple step-by-step instructions.
- 500 g Salmon fillet
- 5 Carrots
- 1 Fennel bulb
- 1 Orange
- 2 tbsp Chopped dill
- 2 tsp Sugar
- 100 ml White wine
- 1 Red onion
- 2 Garlic cloves
- 1 tbsp Butter
- Salt pepper
- Peel the carrots and cut into small pieces with the fennel.
- Cut the onion and garlic into strips.
- Heat the butter in a pan and stew the vegetables in it for about 5 minutes until al dente.
- In the meantime, filter the orange, squeeze out the partitions and collect the juice.
- Add the sugar to the vegetables, caramelize briefly, season with salt, pepper and deglaze with the orange juice and wine.
- Season the salmon on both sides with salt and pepper.
- Dust with a little flour, knock off.
- In a second pan, first fry the salmon on the skin side with little fat, 2 – 3 minutes on each side.
- If necessary, season the vegetables again with salt and pepper, fold in the dill and the orange fillets, and arrange with the salmon on a plate.
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