Fennel Orange Salmon with Long Grain & Wild Rice
by Editorial Staff
Summary
| Prep Time | 18 mins |
| Cook Time | 4 mins |
| Total Time | 22 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 fennel bulb (s)
- 1 orange (s)
- 2 tablespoon olive oil
- salt and pepper
- 50 g butter
- 2 salmon fillet (s), ready to cook, skinless, 140 g each
- 1 pack. Uncle Ben’s Express Long Grain & Wild Rice
- 1 bed cress
Print Recipe
Pin Recipe Instructions
- Wash the fennel, cut in half and cut out the stalk. Then cut the fennel into very fine slices.
- Peel the oranges and remove the fillets. Squeeze out the juice from the remaining peeled orange.
- Mix the fennel, fillets, juice and olive oil in a bowl and season with salt and pepper.
- Heat the butter in a pan and fry the salmon fillets in it for 4 minutes. Turn once and season with salt and pepper.
- Heat and serve the rice according to the instructions on the packet.
- Serve the fennel orange salad and salmon and garnish with cress.
- Tip:
- If you like, you can season a little stirred sour cream with salt, pepper and lemon juice and serve with it.
- Per serving 34 g E, 47 g F, 49 g KH = 787 kcal (3306 kJ)
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