Fennel Crusted Salmon with New Potatoes and Salad
Ingredients: salmon, new potatoes, fennel seeds, salt, pepper · 35 min cook time · 450kcal · $20.00
Ingredients
2fillets salmon, 4portions new potatoes, 1tablespoon fennel seeds, pinch salt, pinch pepper, drizzle olive oil, drizzle extra virgin olive oil, 1whole lemon, bunch mint, bunch dill, head red and green chicory, 1whole cucumber, 4whole radishes, 2whole spring onions, 1bulb fennel, 2spoons sour cream or yogurt
Instructions
1. Crush fennel seeds with salt and pepper. Drizzle salmon with olive oil and coat with half of the fennel mixture on both sides.
2. Boil new potatoes, drain them, and cut them into halves or quarters. Season with sea salt, olive oil, and lemon juice. Place salmon skin side up in the middle.
3. Prepare the salad dressing by mixing extra virgin olive oil and acid (lemon) in a 3:1 ratio, adding salt, pepper, chopped mint, and dill.
4. Chop red and green chicory, cucumber, radishes, spring onions, and additional fennel to assemble the crunchy salad.
5. Bake in the oven until the salmon skin becomes crispy crackling and the thickest part of the fish is flaky.
6. Serve the baked potatoes, flaked salmon, crispy salmon crackling, fresh salad, lemon zest, herbs, and a dollop of sour cream or yogurt.
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