Salmon Fillet with Fennel and Orange Vegetables

For the salmon fillet on fennel-orange vegetables, first clean the fennel and set the fennel greens aside. Cut the fennel bulbs in half lengthwise, remove the stalk and cut into thin strips.

Clean and wash the spring onions, cut the white into fine rings and the green into thin rolls. Wash one of the two oranges hot, rub dry and finely grate the peel.

Remove the white skin and separate the orange fillets from between the membranes. Squeeze the other orange. Heat some olive oil in a pan. Sauté the fennel and spring onion for 3-4 minutes, add the garlic and sauté briefly.

Add orange juice and zest, white wine and let it steam for about 2 minutes. Then put the lid on the pan (so that not all the liquid evaporates) and continue to steam for about 3 minutes until the fennel is firm to the bite.

Carefully fold in the orange fillets, season everything with salt and pepper and keep warm. Season the salmon fillets with salt and pepper, heat some oil in a pan and fry the salmon in it for 2-3 minutes on each side (depending on the thickness of the fillets).

Arrange the salmon fillets on plates, drizzle each with 1 tablespoon of the juice of the fennel-orange vegetables, add the fennel-orange vegetables, garnish with fennel greens and serve immediately.

Preparation Tip:

Salmon fillet with fennel and orange vegetables is served with buttered potatoes sprinkled with fresh dill.

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