Norwegian salmon with warm salad
Ingredients for 2 servings:
- Norwegian salmon 320 g
- Fennel 200 g
- Young mini carrots 70 g
- Orange 1 pc.
- Olive oil 2 tablespoons
- Fresh coriander a few sprigs
- Chilli pepper 1 g
- Pepper ¼ teaspoon
- Salt ½ teaspoon
Preparation:
- Rub the salmon with olive oil, salt and pepper. Score the skin every few millimetres.
- Cut the fennel into thin slices.
- Cut the peel off the orange. Use a special zester peeler or knife – be careful not to cut the white flesh. Chop the peel.
- Filet the segments from the orange and squeeze the juice from the rest.
- Place the dill, zest, juice and orange slices in a bowl. Add chopped coriander and chilli pepper, season with salt and pepper.
- Place the prepared salad in an ovenproof dish. Place the salmon on it, then the carrots cut in half lengthwise.
- Place the dish in the oven and bake according to the instructions shown on the display.
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