Steamed salmon

Ingredients for 2 servings:

• 2 salmon steaks, 200 g each
• 2 spring onions
• ½ bulb(s) of fennel
• 1 tbsp butter
• Salt and pepper, coarsely ground
• 1 tbsp lemon juice
• ½ bulb(s) of fennel
• 1 pear(s)
• 5 walnuts
• 3 tbsp vinegar
• 1 tsp sugar
• 1 tsp mustard
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

As a starter, a fennel salad

Wash the fish and pat dry. Trim, wash, and finely slice the spring onions and fennel. (Reserve the fennel greens). Heat butter in a pan and sauté the vegetables for about 3 minutes. Preheat the oven to 225°C (425°F). Spread the vegetables on two sheets of aluminum foil and lightly salt them. Place the fish pieces on top, lightly pepper them, and drizzle with lemon juice. Fold the foil over the top and sides. Place the parcels side by side on the oven rack and bake on the middle shelf for 15 minutes. Sprinkle with the fennel greens. For the salad: Finely slice the fennel half. Dice the pear and chop the walnuts. Make a vinaigrette from the remaining ingredients and toss it with the salad.