Salmon and Fennel


Here is, at last, the recipe I wanted to share before Pesach. It is too late for the holiday but still good for a healthy meal.

1 salmon fillet per person, cubed
1 small fennel per person, adjust if they are big
the juice of 1 orange
1 garlic clove for 2-3 fish fillets
A shallot per person
caster sugar
olive oil
fresh dill
1 tsp black or pink peppercorn berries for 2-3 people
salt and pepper to taste

Sauté the shallots in olive oil i a heavy pan. When they are translucent, add the fennel and the crushed garlic.
Cover with the orange juice, add one pinch of sugar, the peppercorn berries, the saffron and salt and pepper to taste. Cover and simmer for about 20 minutes or until the fennel is cooked.

Add the cubed salmon until it is done.
Serve hot, sprinkled with dill.