Summary

Ingredients

• 250 g salmon fillet (s), fresh or frozen
• 2 large pretzel rolls
• 1 handful lettuce, e.g., rocket

For the marinade:

• 3 tablespoon sunflower oil
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ cumin
• 1 teaspoon, heaped thyme, dried
• 0.5 teaspoon ½ chilli flakes
• 0.5 ½ half a lemon (s), juice from it

For the vegetables:

• 1 tuber fennel
• 1 onion (s)
• 2 bay leaves
• 100 ml port wine
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• water

For the sauce:

• 100 g crème fraîche
• 1 teaspoon mustard, medium hot or sweet
• 1 teaspoon honey, more liquid
• 2 dashes lemon juice

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Instructions

1. Preheat the oven to 160 ° C (convection). Mix the ingredients for the marinade together in a baking dish, turn the salmon in it and (if available) lay on the skin side.
2. Place the salmon in the open baking dish in the preheated oven and cook at 160 ° C for about 35 minutes. Frozen salmon takes about 5 minutes longer.
3. For the fennel vegetables, cut the fennel into 0.5 mm thick slices and fry them with the onions in a non-stick pan with a little oil for about 3 minutes. Deglaze with port wine and balsamic vinegar, add the sugar and bay leaves and season with salt. Add a little water and cook for about 15 minutes with the lid closed, until the fennel is soft. Finally, reduce the remaining liquid.
4. For the honey-mustard sauce, mix all the ingredients together and season with salt and pepper.
5. For the burger, chop the cooked salmon apart with a fork. Halve the pretzel rolls and brush both halves generously with the honey and mustard sauce. Top the burger one after the other with the lettuce, salmon and fennel vegetables.
6. The recipe is enough for 2 burgers. However, for two we usually eat four burgers. Simply prepare more salmon and sauce. The fennel vegetables are calculated very generously.