Spicy lemon dressing Salmon and fennel with spicy lemon dressing
Serves 1 as a Main course
150g Salmon 50g Fennel 1 tbsp Butter 1 bottle of spicy lemon dressing salt & pepper
Wash and clean the fennel. With a slicing machine or a sharp knife, slice the fennel into thin slices. Don’t worry if the slices are uneven, just try to cut them as thin as possible.
Clean the salmon from any bones and make sure it is descaled. Season the salmon lightly with salt & peppar before panfrying with butter the fish skin side down. Depending on thickness, fry on both sides for approx 3 minutes.
Place on a plate starting with fennel and the salmon on top.
