Grilled Salmon with Fennel

Ingredients

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

Instructions

1. 1.

   Wash the fennel bulbs, trim off the greens and set aside. Clean the fennel bulbs, halve them and slice thinly.

2. 2.

   Add vegetable broth and fennel slices to a pot, bring to a boil and simmer covered on low heat for about 8 minutes.

3. 3.

   Meanwhile wash and pat dry the salmon fillets. Lightly oil a grill pan with olive oil and heat it. Place the salmon fillets skin-side up in the grill pan and cook over medium heat for 5 minutes.

4. 4.

   In the meantime wash and pat dry the currants. Set aside 1 tbsp of berries.

5. 5.

   Wash, clean and cut spring onions into about 5 mm rings.

6. 6.

   Flip the salmon fillets and grill for another 3 minutes. Season with salt.

7. 7.

   Add the currants and spring onions to the fennel slices and cook covered for about 2 more minutes.

8. 8.

   Season the fennel vegetables with salt and colored pepper, roughly chop the fennel greens as desired. Plate the vegetables with the grilled salmon and remaining currants, garnish with fennel greens.