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Salmon fillet with sautéed fennel bulbs

Salmon is our favourite fish in every season and for any occasion. As we still haven’t discovered a worthy contender yet, we are on a search for different recipes as we don’t want to get bored with it. Sometimes (such as now) try to be creative in regards of the sides accompanying the salmon – in this case using fennel.
This recipe for pan-fried salmon is a classic and one of the most effective and easy ways to prepare this fish. Moreover, it’s quick and minimizes the risk of overcooking it, as it often happens in the oven baking.  It matches amazingly with sautéed fennel, with its fresh aroma and smooth texture.
So, till we are experimenting with new salmon recipes, please try this wonderful example of the Mediterranean cuisine.Salmon fillet with sautéed fennel

Serves: 4
Preparation time: 30 minutes

Ingredients:

For the salmon:
4 portions of salmon fillet (a total of around 800g)
20 ml cooking olive oil
Sea salt to taste
Freshly ground black (or mixed) pepper, to taste
Small bunch of thyme sprigs

For the fennel:
3 medium sized fennel bulbs
20g butter
70-80 ml white wine
200 ml vegetable stock
½ tsp. sea salt
Freshly ground black (or mixed) pepper, to taste

Method:

For the salmon:
Make 3 or 4 cuts in the skin side of the fish approximately half an inch deep, to prevent the fish from curling when it’s pan-fried. Using your fingers oil each fillet with olive oil and season with sea salt and freshly ground pepper. Put couple of thyme sprigs on top of each fillet and press so they kind of stick to them.

Heat a frying pan to high heat and place salmon portions in, skin side down. Cook for 5 minutes until nicely golden, turn the portions over and cook for another 5 minutes until salmon is still just pink in the middle (longer if you prefer it cooked all the way through).

For the fennel:
Heath a large non-sticking pan and melt the butter. Clean the outer leaves of fennel bulbs and cut medium ½ inch thick strips. Sauté the fennel strips over medium heat for 2-3 minutes, stirring them now and then. Then season them with salt and pepper and add the white wine. After the wine is almost evaporated, add half of the vegetable stock cover and cook for ten minutes. The fennel should become soft and almost translucent with no liquid in the pan. Stir gently and leave for another couple of minutes so to get some crispiness.

Serve hot with or without lemon wedges, depending on your preferences.

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