Grilled salmon fillets on fennel vegetables

Ingredients for 2 servings:

• 2 skinless salmon fillets (150 g each, fresh or frozen)
• 1 large onion(s)
• 90 ml olive oil
• 20 ml soy sauce
• 20 ml lemon juice
• 10 ml fish sauce
• 1 ½ tbsp mustard, medium hot
• 2 tbsp dill, fresh, finely chopped
• 1 tsp cumin
• 1 bulb(s) of fennel
• 75 g cheese (raclette cheese)
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

interesting marinade with cumin

Wash the salmon, check for bones, and pat dry with kitchen paper. Ideally, use fresh salmon; if you’re using frozen salmon, defrost it in the refrigerator for 6-8 hours beforehand. Using a shaker, combine 30 ml olive oil, 20 ml soy sauce, 10 ml fish sauce, 1.5 tbsp mustard, 1 tbsp dill, and the cumin to form a creamy marinade (shake vigorously for about 1 minute is enough). Finally, season the marinade with some freshly ground pepper. Peel and halve the onion, set one half aside, and roughly slice the other half into a freezer bag. Place the salmon pieces on top of the onions in the bag and pour the marinade over them. Seal the bag so that as little air as possible remains inside. Mix everything carefully, taking care not to crush the fish, and let it marinate for 2-3 hours. Meanwhile, finely slice the other half of the onion and place it in a bowl. Cut the washed fennel into strips about 1 cm wide. Add the fennel, 60 ml olive oil, and 20 ml lemon juice to the onion in the bowl and mix everything well. Then season with salt and pepper. Place the mixture in the center of a piece of aluminum foil, cover with a second piece of aluminum foil, and fold the edges of the foil over several times to create a pillow filled with fennel. Finely slice or grate the cheese and mix it with 1 tablespoon of dill in a small bowl and set aside. The fennel needs about 30 minutes at a moderate heat. Ideally, indirect heat on a grill with a lid is ideal. After 20 minutes, carefully cut a cross in the foil and add the cheese and dill mixture. Grill the fish over direct heat for about 3-4 minutes on each side.