June 21, 2012

Salmon with fennel and olive

Salmon is one of my favorite fishes. This time I wished to pair it up with some clean and distinct flavors. The meaty bitterness of green olives, the piquant flavor from capers, the heat of green peppercorns, and the delicate sweetness of fennel – all complimented well the soft succulent oily salmon. Baking the dish helped retaining the flavors of each of the components. A drizzle of olive oil completed it.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 2)

2 salmon fillet (~200g each)
1 small fennel bulb
10 green olives
10 capers
10 green peppercorns
Salt, olive oil


1.      Finely chop the fennel bulb. Cut the olives into quarters.
2.      Rub the fish fillets with olive oil, salt and oregano.
3.      In a baking tray, put the fish fillets skin side down. Add the chopped fennel, olives, capers and oregano.
4.      Bake at 200°C for 20 minutes.
5.      Serve with a drizzle of extra virgin olive oil.

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