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🍽️ Citrus-Marinated Salmon with Sautéed Fennel and Couscous

643 kcal · 30 min · 4 servings

Citrus-Marinated Salmon with Sautéed Fennel and Couscous Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the lemon under hot water and pat it dry.
  2. 2. Finely grate the lemon zest.
  3. 3. Cut the lemon in half and squeeze out the juice.
  4. 4. Rinse the salmon steaks and pat them dry with kitchen paper.
  5. 5. Place the salmon steaks in a shallow bowl.
  6. 6. Drizzle half of the lemon juice over the salmon.
  7. 7. Sprinkle the lemon zest over the fish.
  8. 8. Season the salmon with salt and pepper.
  9. 9. Let the salmon marinate in the refrigerator for about 15 minutes.
  10. 10. Wash the fennel and cut it in half lengthwise.
  11. 11. Cut the fennel halves crosswise into thin strips.
  12. 12. Wash the dill and shake it dry.
  13. 13. Finely chop the dill.
  14. 14. Heat 2 tablespoons of oil in a large pan.
  15. 15. Sauté the fennel strips over medium heat for 3 to 4 minutes.
  16. 16. Season the fennel with salt and pepper.
  17. 17. Reduce the heat to low and cook the fennel covered for 15 minutes until tender-crisp.
  18. 18. Heat the remaining rapeseed oil in a pot.
  19. 19. Toast the cumin seeds briefly until they are strongly fragrant.
  20. 20. Add the couscous, 2 teaspoons of salt, and 500 milliliters of water to the cumin.
  21. 21. Cook the couscous covered over low heat for 10 minutes.
  22. 22. Turn off the heat and let the couscous swell.
  23. 23. Place the marinated salmon steaks on top of the cooked fennel.
  24. 24. Cook the dish covered for another 8 to 10 minutes.
  25. 25. Peel the horseradish and grate it finely.
  26. 26. Carefully lift the salmon out of the pan.
  27. 27. Place the salmon on plates.
  28. 28. Mix the grated horseradish, sour cream, and dill into the fennel.
  29. 29. Season the fennel with salt, pepper, and the remaining lemon juice.
  30. 30. Serve the couscous alongside the salmon.

Nutrition per serving