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This is a quite healthy recipe. We cook this often and we love it. It is incredibly simple and tasty.

 
Preparation + cooking times 15 minutes.
Serves 4.
 
600 g (4×150 g) salmon fillets, trimmed and boned
3/4  level tsp ground salt (I used himalayan salt)
1/4  level tsp freshly crushed white or black pepper
1 tbs grape-seed oil or choice of cooking oil 
 
1. Season the salmon with salt and pepper. Set aside.
 
For fennel salad.

300 g thinly sliced fennel bulb
100 g thinly sliced red or brown onion
2 1/2  (15ml) tbs lemon juice
1 tbs 15 ml) cooking oil
2 to 3 green or red chillies (optional )
1/2  level tsp ground Himalayan salt 
 
2. In a bowl, place all above ingredients and toss to coat. Set aside.
 
3. Heat the oil in a nonstick frying-pan, place  salmon to the pan, skin side down. Cook for 3 to 4 minutes. Turn over the salmon, cook for a further 2 to 3 minutes until the salmon is cooked through but still tender. Remove the pan from the heat.
 
4.Arrange four plates with fennel salad, top with the salmon. Garnish with  sliced  lemon or lime, roasted nuts or herbs to your taste.   

 

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