Summary

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

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Instructions

1. Wash the fennel, cut in half and cut out the stalk. Then cut the fennel into very fine slices.
2. Peel the oranges and remove the fillets. Squeeze out the juice from the remaining peeled orange.
3. Mix the fennel, fillets, juice and olive oil in a bowl and season with salt and pepper.
4. Heat the butter in a pan and fry the salmon fillets in it for 4 minutes. Turn once and season with salt and pepper.
5. Heat and serve the rice according to the instructions on the packet.
6. Serve the fennel orange salad and salmon and garnish with cress.
7. Tip:
8. If you like, you can season a little stirred sour cream with salt, pepper and lemon juice and serve with it.
9. Per serving 34 g E, 47 g F, 49 g KH = 787 kcal (3306 kJ)