Fennel- Potato Vegetable with Salmon
Fennel-potato vegetable with salmon is a recipe featuring fresh ingredients from the seawater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g salmon fillet (skinless)
- 2 EL lemon juice
- Salt
- Pepper (freshly ground)
- 2 small fennel bulbs (200 g each)
- 800 g potatoes
- 1 bunch dill
- 2 EL oil
- 2 TL fennel seeds
- 200 g feta
Instructions
-
1.
Wash and pat dry the salmon fillet, cut into 4 portions, drizzle with lemon juice, season with salt and pepper.
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2.
Wash, trim, and slice the fennel lengthwise into thin ribbons. Set aside some fennel fronds.
-
3.
Peel the potatoes and cut into roughly 1.5 cm cubes.
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4.
Wash dill, shake dry, pinch off tips, mix with fennel fronds and chop finely.
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5.
Heat oil and sauté the fennel until fragrant. Add potato cubes, season with salt and pepper, pour in about 300 ml water and add fennel seeds; cook for about 5 minutes, stirring occasionally.
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6.
Sprinkle the salmon with the dill-fennel mixture and place on top of the vegetable. Crumble feta over everything and continue to simmer gently for another 10 minutes. Garnish with optional lemon zest and dill before serving.
