Some of you might be a little sceptical when it comes to fennels because of their strong anise flavour, but I really recommend tasting them at least once. Cooking, baking and roasting them softens the taste a lot. The way I have made them with cream, capers and baked in the oven makes the fennels really delicious. Easy to make and not too time consuming.
This salmon (Atlantic salmon from Norway) has been made in a very traditional and simple way: just some pepper, salt, dill and lemon juice on the fillet and then into oven. Salmon, fennels and garlic potatoes baked in foil makes for a great meal to serve even when you are having guests over.
You can find the recipe of fennels on this page just after salmon.
The recipe for potatoes baked with garlic and herbs can be found from here.
PORTION: 2 persons
TIME TO MAKE:
salmon 20-30 minutes, depends on how thick the fillet is
fennel about 20 minutes
potatoes about 1 hour
- 300-400 g of (Atlantic) salmon fillet
- green, red and black pepper
Preheat the oven to 220°C (428° F)
Season the salmon with salt, peppers, dill and lemon juice. Place it skin side down on a slightly oiled baking pan. Roast till salmon is cooked evenly through, about 20-30 minutes. Serve with fennels and in folio baked garlic (herb) potatoes.
- 1 big fennel
- 2 dl cream
- 3 teaspoons of capers, rinsed and dried
- salt (just a pinch)
Trim off the green fronds and browned parts of the bottom or sides. Cut the clean and trimmed fennel vertically into about 1-1.5 cm thick slices. Then put the slices into boiling, lightly salted, water and let them boil for about five minutes.
Place the fennel slices in an oiled baking pan, add cream with capers and just a pinch of salt. You can put the pan into the oven at the same time as the salmon, because they both need about the same time and temperature. The fennel is ready when the cream starts to thicken and gets a nice brownish colour.