Summary

Ingredients

• 400 g salmon fillet (s) skinless
• 6 carrot (s)
• 1 fennel bulb (s)
• 1 orange (s)
• 2 teaspoons dill, chopped
• 2 teaspoons sugar
• 100 ml white wine
• 1 onion (s), red
• 2 cloves garlic)
• 1 tablespoon butter
• salt and pepper

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Instructions

1. Chop the carrots and fennel into small cubes. Cut the onion and garlic into fine strips. Heat the butter in a pan with a lid, steam the vegetables for about 5 minutes until they are al dente.
2. In the meantime, fillet the orange, squeeze out the separating membranes and collect the juice. Add the sugar to the vegetables, caramelize briefly, season with salt, pepper and deglaze with the orange juice and wine.
3. Divide the salmon into two equally sized steaks and season with a little salt and pepper. Place on the vegetables and put the lid on the pan. Steam over medium heat for approx. 5 minutes. Then add the dill and cook for another 5 minutes in the closed pan.
4. Take the salmon out of the pan and arrange on two plates. If necessary, season the vegetables again with salt and pepper, fold in the orange fillets, serve.
5. Tagliatelle, baguette or rice go well with it, but you don`t really need an additional side dish.