Salmon with dill butter and orange fennel

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
4 5

Ingredients

Servings: 1
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 collar Dill
  • 5 TABLESPOONS Butter
  • 3 Oranges
  • 600 g Salmon fillet without skin
  • 2 (125 g each) Cooking bag Thai jasmine rice
  • 2 small fennel tubers

Directions

  1. 1

    For the rice, bring 2 l salted water to the boil. Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Wash ##Dill##, shake dry and cut finely. Knead 3 tablespoons butter and dill.

  2. 2

    ##Squeeze the orange juice, measure 200 ml. Wash fish, dab dry and cut into 4 pieces. Sprinkle with 2 tbsp. orange juice. Season with salt and ##pepper##. Place salmon in an ovenproof dish.

  3. 3

    Bake in the oven for 15-16 minutes. Distribute the dill butter on top about 5 minutes before the end of the cooking time.

  4. 4

    In the meantime, cook the rice cooking bag in salt water according to the instructions on the packet. Clean and wash the fennel and cut into thin slices. Melt 2 tablespoons of butter in a pan. Sauté the fennel for 3-4 minutes on each side.

  5. 5

    Season with salt and pepper. Deglaze with remaining orange juice, bring to the boil and steam for 5 minutes. Take rice out of the cooking bags and arrange everything.

Nutrition Facts

KCAL
470 kcal
CARBS
25 g
FATS
25 g
PROTEINS
32 g

Categories & Tags

Main Dishesheartyvery easyFish