Salmon with Orange and Fennel
Description
The dish is prepared without unnecessary complications. It's the kind of meal that, as the saying goes, "fits any occasion – be it everyday life, a celebration, or good company." This exquisite dish can be served both on weekdays and at festive tables. It's very simple and easy to prepare! For the salmon's vegetable bed, you can use fresh fennel or substitute it with other vegetables that have a mild aroma, suitable both for fish and oranges. I used pumpkin, and for marinating, I used fennel seeds—their flavor pairs perfectly with this delicate fish and oranges. The dish is now ready to be served.
Instructions
- 1
Step 1
Grind the fennel seeds, black peppercorns, and salt in a mortar.
- 2
Step 2
Squeeze the lemon juice. Mix well.
- 3
Step 3
Rub the fish thoroughly with the mixture on all sides and let it marinate for at least 30 minutes.
- 4
Step 4
Lay out the foil and place pumpkin slices on it—the size of the "pillow" should match the size of the steaks. Lightly salt and pepper.
- 5
Step 5
Slice the orange with the peel into rounds. Place 2-3 rounds on the pumpkin.
- 6
Step 6
Place the salmon steaks on top.
- 7
Step 7
Cut 2-3 more slices of orange and use them to collect the spices in which the fish was marinated.
- 8
Step 8
Place as the final layer on the fish.
- 9
Step 9
Tightly wrap the fish in foil and place it in an oven preheated to 180 degrees for about 20-25 minutes.
- 10
Step 10
The fish is ready!
- 11
Step 11
Can be served.