It is always nice to find a new recipe for salmon. This Paleo friendly recipe is light, refreshing and full of flavour. It was as well my first time I cooked fennel. I hate liquorice flavour, so I assumed that I have to stay away from fennel. How big was my surprise when I first cooked it. It has nice slightly sweet and fresh flavour. So if you are like me, give it a go and try fennel in your recipes, you will be surprised with his nice taste.
Preparation: 15 minutes Cooking: 25 minutes
- 4 salmon filets skinless
- 1 small fennel
- 400 ml coconut cream
- 1 lemongrass stern (finely grated)
- 5 cm of ginger (sliced)
- 2 lemon zest and juice
- 1 tbsp fish sauce
- 1 tbsp brown sugar (stevia for Paleo)
- 1 big fennel or 2 smaller chopped
- 1 shallot finely chopped
- 1 tbsp olive oil
- 375ml vegetable stock
- 1 tbsp lemon juice
- 3 tbsp butter
Method, or the way I cooked it:
2. Pour the vegetable stock into the pan and simmer for 15 minutes or till the liquid reduce.
3. While the fennel is cooking it is time to prepare the sauce for the salmon. Preheat the oven 180°C. In a saucepan combine all the ingredients (coconut cream, lemongrass, ginger, lemon, fish sauce and sugar) and slightly simmer for 5 minutes.
4. Place the fish into the baking dish and pour over the sauce. On top of the fish spread thin slices of fennel.
5. Cover with foil and bake for 15 minutes.
6. While the salmon is baking it is time to finish the fennel puree. Blend the cooked fennel in a food processor and push through a sieve into the saucepan.
7. On a low-temperature mix in the butter and lemon juice, add salt if needed.
8. After 15 minutes take the salmon out of the oven, arrange everything on the plate and serve.