Salmon and Fennel Recipe
Ingredients
| Fillet | 350 Gram | |
| Lemon juice | 1 | |
| 1 large bulb of Florence fennel | ||
| Olive oil | 6 Tablespoon | |
| Garlic | 1 Clove (5gm), chopped | |
| Lemon zest | 1 Teaspoon, grated | |
| Black pepper salt | 1 To taste | |
| Freshly grated Parmesan cheese | ||
Directions
MAKING
1) Take a skillet and poach salmon in water (to about enough to cover the fillet) and half of lime juice. Press the pointed edge of knife into the thickest part of salmon to check if it is cooked.
2) If the flesh is flaky, remove salmon from pan and skin and flake it roughly.. Cover to keep it warm.
3) Slice fennel into matchstick thin strips.
4) Now, take a frying pan and heat oil in it. Stir fry fennel strips to about 6-8 minutes.
5) Stir in garlic and lemon zest and saute for about a minute. Add salt, pepper, and lemon juice as per taste.
SERVING
6) Pour fennel sauce over freshly cooked pasta and toss. Garnish with shredded Parmesan cheese and serve immediately.
1) Take a skillet and poach salmon in water (to about enough to cover the fillet) and half of lime juice. Press the pointed edge of knife into the thickest part of salmon to check if it is cooked.
2) If the flesh is flaky, remove salmon from pan and skin and flake it roughly.. Cover to keep it warm.
3) Slice fennel into matchstick thin strips.
4) Now, take a frying pan and heat oil in it. Stir fry fennel strips to about 6-8 minutes.
5) Stir in garlic and lemon zest and saute for about a minute. Add salt, pepper, and lemon juice as per taste.
SERVING
6) Pour fennel sauce over freshly cooked pasta and toss. Garnish with shredded Parmesan cheese and serve immediately.
Chef
