Marinated Salmon on Fennel Vegetables

Ingredients

• 1 Organic lemon
• 600 g salmon steak (2 larger and 2 smaller, total 4 steaks)
• Salt
• Pepper
• 4 bulbs fennel
• 1 bunch dill
• 3 tbsp Rapeseed oil
• 0.5 tsp cumin
• 200 g Couscous
• 1 piece fresh horseradish (about 2 cm)
• 150 g sour cream (10% fat)

Instructions

1. 1.

   Rinse the lemon hot, dry it and finely grate its zest. Cut the fruit in half and squeeze out the juice.

2. 2.

   Rinse the salmon steaks, pat them dry with paper towels and place them in a shallow bowl.

3. 3.

   Drizzle with half of the lemon juice, sprinkle over the zest, season with salt and pepper, and let marinate in the refrigerator for about 15 minutes.

4. 4.

   Meanwhile wash and trim the fennel, cut it lengthwise into halves and then slice crosswise into thin strips. Wash the dill, shake dry and finely chop.

5. 5.

   Heat 2 tbsp oil in a large pan. Sauté the fennel strips over medium heat for 3–4 minutes. Season with salt and pepper, cover and cook on low heat for 15 minutes until firm.

6. 6.

   While the fennel cooks, heat the remaining rapeseed oil in a pot and briefly toast the cumin until fragrant.

7. 7.

   Add couscous, 2 tsp salt and 500 ml water. Cover and simmer over low heat for 10 minutes. Turn off the stove and let the couscous absorb the liquid.

8. 8.

   Place the salmon steaks on top of the cooked fennel and cover to cook for another 8–10 minutes. Peel and finely grate the horseradish.

9. 9.

   Carefully lift the salmon from the pan and plate it.

10. 10.

    Mix horseradish, sour cream and dill into the fennel. Season with salt, pepper and remaining lemon juice. Serve with couscous alongside the salmon.