Ingredients and Weight:
- 400g Fennel Bulbs
- 300g Wild Salmon Fillet
- 2 tbsp Extra Virgin Olive Oil
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 Lemon, zested and juiced
- 100g Diced Shallots
- 50g Diced Sun-dried Tomatoes (in oil)
Preparation Time:
- Total: 45 minutes (30 minutes prep + 15 minutes cook time)
- Preparation: 30 minutes
- Cooking: 15 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 200°C (392°F).
- Clean and thinly slice the fennel bulbs. Arrange them on a baking sheet.
- Rub the salmon fillet with olive oil, salt, and black pepper. Place on another baking sheet.
- Add the diced shallots to the fennel. Drizzle with lemon juice.
- Place both baking sheets in the preheated oven for 10 minutes or until the fennel starts to caramelize and the salmon is cooked through.
- Remove from the oven and add the sun-dried tomatoes to the fennel mixture.
- Serve the fennel-smoked salmon with a lemon wedge on the side for squeezing over the dish.
Nutritional Information:
(Based on average values; may vary depending on actual ingredients used)
- Calories: 450 kcal
- Fat: 22g
- Carbohydrates: 12g
- Protein: 38g
Dish Characteristics:
- The dish combines the sweet and savory flavors of fennel with the rich taste of salmon.
- The salmon is cooked to perfection, retaining its natural juices and texture.
- The dish showcases the use of simple ingredients, resulting in a complex flavor profile.
User Comments:
- "The combination of flavors was outstanding! The fennel gave a unique sweet-and-savory contrast to the salmon."
- "The salmon was cooked to perfection, very juicy and flavorful."
- "A simple yet elegant dish that impressed even my non-fish-loving friends."
Special Precautions and Tips:
- Use fresh ingredients for best results.
- Salmon should not be overcooked; it should be cooked to medium-rare for best texture and flavor.
- Adjust seasoning according to personal preference. If using salty sun-dried tomatoes, reduce or omit salt.
