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Warm Fennel Salad with Oven-Baked Salmon

Written By Unknown on samedi 2 mars 2019 | mars 02, 2019

Warm Fennel Salad with Oven-Baked Salmon

Warm Fennel Salad with Oven-Baked Salmon and Pork Tenderloin with Warm Feta Cheese Salad
Warm Fennel Salad with Oven-Baked Salmon and Pork Tenderloin with Warm Feta Cheese Salad

 

Baking a whole salmon fillet in the oven is very practical. The fennel’s mild
anise flavor is a good complement to the salmon, and the apple gives it a
fruity crispness. In the early summer, when it’s spring vegetable time, the
fennel can be replaced with green asparagus. Simply remove the lower,
rougher part of the asparagus stalks, slice the stalks down the middle, and fry
them in the same way as the fennel.

4 portions

1¾ lbs (800 g) salmon fillet
sea salt flakes
freshly ground pepper
2 tbsp olive oil
Salad
¾ cup (200 ml) quinoa
1 vegetable bouillon cube
2 large fennel bulbs
2 green apples
olive oil
sea salt flakes
freshly ground pepper
½ lemon, juice
½ cup (100 ml) chopped dill
1. Preheat the oven to 350˚F (175˚C). Lay the salmon on a greased ovensafe dish. Add salt and pepper to taste, and drizzle with olive oil. Bake in
the middle of the oven for about 20 minutes. Remove and cover with foil.
2. The salad: Cook the quinoa in bouillon according to the instructions on
the packaging. Let the steam release.
3. Chop the fennel into wedges. Remove the apple cores and cut apples into
thin wedges; place the apples in a bowl with lemon water so they don’t
brown.
4. Fry the fennel in olive oil for about 5 minutes until tender. Add apple
wedges and continue to fry a couple of minutes. Add salt and pepper to
taste and squeeze the lemon on top. Fold the quinoa and dill into the fried
fennel.
5. Fill the bottoms of four deep-dish plates with salad, lay the salmon
pieces on top, and top it off with a couple of turns of the pepper mill.

Pork Tenderloin with Warm Feta Cheese Salad

Warm Fennel Salad with Oven-Baked Salmon and Pork Tenderloin with Warm Feta Cheese Salad
Warm Fennel Salad with Oven-Baked Salmon and Pork Tenderloin with Warm Feta Cheese Salad

This warm salad with Greek flavors served with marinated pork tenderloin
is easy to make and feels like luxury.

4 portions

approx. 1¼ lbs (600 g) pork tenderloin
3 tbsp olive oil
1 lemon, zest
2 tsp veal stock
freshly ground pepper
sea salt flakes
lemon for garnish
Salad
1 cucumber
4 tomatoes
1 red onion
olive oil for frying
½ cup (100 ml) kalamata olives
1 bunch of basil
sea salt flakes
freshly ground pepper
5 oz (150 g) feta cheese
1. The meat: Trim the tenderloin free of fat and tendons. Slice into
approximately 1-inch-thick medallions.
2. In a large bowl, mix together the olive oil, lemon zest, stock, and freshly
ground pepper. Add the meat and let it marinate for about two hours.
3. Fry or grill the meat for 2–3 minutes per side. Add salt to taste. Serve the
meat with salad and lemon wedges.
4. The salad: Split the cucumber lengthwise, scrape out the seeds with a
spoon, and cut into slices. Roughly chop the tomatoes. Peel and cut the
onion into wedges.
5. Fry the cucumber and onion in olive oil over low heat for a couple of
minutes. Add the tomatoes and fry an additional few minutes. Add the
olives and basil leaves. Add salt and pepper to taste. Top with crumbled
cheese.
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