John Myers
Fennel-orange-salmon with Long Grain & Wild Rice
The perfect fennel-orange-salmon with long grain & wild rice recipe with a picture and simple step-by-step instructions.
- 1 piece Fennel bulb
- 1 piece Orange
- 2 tbsp Olive oil
- Salt and pepper to taste
- 50 g Butter
- 2 piece Salmon fillet (ready to cook) skinless
- 1 pack Uncle Ben’s Express Long Grain & Wild Rice
- 1 cups Cress
- Wash the fennel, cut in half and cut out the stalk. Then cut the fennel into very fine slices. Peel the oranges and remove the fillets. Squeeze out the juice from the remaining orange.
- Mix the fennel, fillets, juice and olive oil in a bowl and season with salt and pepper.
- Heat the butter in a pan and fry the salmon fillets in it for 4 minutes. Turn once and season with salt and pepper.
- Heat and serve the rice according to the instructions on the packet. Serve the fennel orange salad and salmon and garnish with cress.
- Tip 5: If you like, you can add salt, pepper and lemon juice to a little stirred sour cream and serve with it.
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