Salmon with fennel crust

Name: Salmon with fennel crust
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1/4 red pepper; 1 TEASPOON Oil; 1/2 bunch Rocket; 1/4 Fennel Tuber; 1 Basil stalk; 1 TEASPOON Balsamic vinegar; 1 TEASPOON Fennel seeds; 1 TEASPOON black peppercorns; 110 g Salmon fillet; 7-10 Tbsp Salt

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1/4 red pepper
1 TEASPOON Oil
1/2 bunch Rocket
1/4 Fennel Tuber
1 Basil stalk
1 TEASPOON Balsamic vinegar
1 TEASPOON Fennel seeds
1 TEASPOON black peppercorns
110 g Salmon fillet
7-10 Tbsp Salt

Directions

1
Clean and wash the peppers and fry them in a coated pan with a little oil. Wash and clean the rocket and drain well. Clean the fennel and cut into very thin strips. Wash basil, dab dry and chop. Mix the rocket, fennel, pepper strips, basil and vinegar well in a bowl. Crush fennel seeds and peppercorns in a mortar. Wash the salmon fillet, dab dry.
2
Sprinkle the top first with salt, then with the fennel and pepper mixture and press the spice into the meat with your fingertips. Spread a non-stick ovenproof pan with a little oil and heat it up. Place the salmon with the spiced side in the pan and fry for 3 minutes until the fillet edge has a light crust. Place the pan in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: 2 settings) and bake for 3-5 minutes. Arrange rocket, fennel, bell pepper and basil on a plate. Place salmon fillet on top