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🍽️ Grilled Salmon with Fennel

237 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel
• 100 ml classic vegetable broth
• 200 g salmon fillet with skin (2 salmon fillets)
• 2 tsp olive oil
• 15 g red currants (1 handful)
• 125 g spring onions (1 bunch)
• salt
• mixed pepper

Instructions

1. 1. Thoroughly wash the fennel bulbs.
2. 2. Cut off the green fennel fronds and set them aside.
3. 3. Halve the fennel bulbs.
4. 4. Slice the fennel halves into thin slices.
5. 5. Place the vegetable broth and fennel slices in a pot.
6. 6. Bring the mixture to a boil.
7. 7. Reduce the heat to low.
8. 8. Cover the pot.
9. 9. Let the fennel cook for about 8 minutes.
10. 10. Rinse the salmon fillet under running water.
11. 11. Pat the salmon fillet dry with a kitchen towel.
12. 12. Brush a grill pan with olive oil.
13. 13. Heat the grill pan on the stovetop.
14. 14. Place the salmon fillet in the hot pan with the skin side facing up.
15. 15. Grill the salmon over medium heat for 5 minutes.
16. 16. Wash the redcurrants.
17. 17. Pat the redcurrants dry.
18. 18. Remove one tablespoon of redcurrants and set them aside.
19. 19. Wash the spring onions.
20. 20. Trim the dry ends of the spring onions.
21. 21. Slice the spring onions into rings about 5 millimeters thick.
22. 22. Turn the salmon fillet in the grill pan.
23. 23. Grill the other side of the salmon for another 3 minutes.
24. 24. Season the grilled salmon with salt.
25. 25. Add the remaining redcurrants and spring onion rings to the fennel slices.
26. 26. Cover the pot with the vegetables again.
27. 27. Let the vegetables cook together for about 2 minutes.
28. 28. Season the fennel vegetables with salt and mixed pepper.
29. 29. Roughly chop the reserved fennel fronds as desired.
30. 30. Plate the vegetables.
31. 31. Place the grilled salmon on top of the vegetables.
32. 32. Distribute the reserved redcurrants over the dish.
33. 33. Garnish the dish with the chopped fennel fronds.

Nutrition per serving

• kcal: 237
• Protein: 29 g · Fett/Fat: 8 g · Carbs: 11 g