← All recipes

🍽️ Crispy Salmon on Braised Fennel

390 kcal · 30 min · 4 servings

Ingredients

• 2 fennel bulbs
• 1 garlic clove
• 1 tbsp olive oil
• salt
• pepper
• 1 splash dry white wine
• 100 ml fish stock
• 2 sprigs dill
• 4 salmon fillets (approx. 160 g each, kitchen-ready with skin)
• 2 tbsp sesame seeds

Instructions

1. 1. Thoroughly wash the fennel under running water.
2. 2. Remove the tough stalks and the hard bottom base from the fennel.
3. 3. Cut the fennel into thin wedges or slices.
4. 4. Peel the garlic cloves of their skin.
5. 5. Finely chop the garlic.
6. 6. Heat the oil in a large pan over medium heat.
7. 7. Add the chopped garlic and fennel wedges to the hot pan.
8. 8. Sauté the vegetables briefly until they are fragrant.
9. 9. Season the vegetables with salt and black pepper.
10. 10. Deglaze the mixture with white wine.
11. 11. Add the meat or fish stock.
12. 12. Cover the pan with a lid.
13. 13. Let the vegetables braise on low heat for about 5 minutes.
14. 14. Wash the dill under cold water.
15. 15. Shake the dill dry to remove excess water.
16. 16. Pluck the fine dill leaves from the stems.
17. 17. Finely chop the dill leaves.
18. 18. Rinse the salmon fillets under cold water.
19. 19. Pat the fillets dry with a kitchen towel.
20. 20. Place the salmon fillets skin-side down on top of the braised vegetables.
21. 21. Season the top side of the fillets with salt and pepper.
22. 22. Sprinkle sesame seeds over the fillets.
23. 23. Sprinkle the chopped dill over the fillets.
24. 24. Cover the pan again.
25. 25. Steam the salmon on low heat for about 8 minutes until cooked through.
26. 26. Serve the salmon directly on the bed of fennel.

Nutrition per serving

• kcal: 390
• Protein: 37 g · Fett/Fat: 25 g · Carbs: 5 g