Salmon with Roasted Potatoes and Creamy Fennel-Cabbage Stew

Name: Salmon with Roasted Potatoes and Creamy Fennel-Cabbage Stew
Cook time: 40 min
Yield: 4 meals
Ingredients: 1 kg potatoes; salt; black pepper; oil; lemon; garlic clove; fennel; grated cabbage; butter; dried thyme; sugar; cooking cream; water; chives; salmon; pinch black pepper

This recipe combines succulent salmon with roasted potatoes and a delicately prepared fennel-cabbage mix. The mix is seasoned to enhance the natural flavor of the fish while complementing the roasted potatoes with its fresh texture. An ideal dish for those who enjoy light yet flavorful meals.

40 min

Gluten-freecontains fish

Potatoes:: 1 kg potatoes; 1 tspsalt; 0.5 tspblack pepper; 2 tbspoil; 0.5 lemon
Creamy Fennel-Cabbage Stew:: 2 garlic clove; 1 fennel; 1 pkggrated cabbage; 3 tbspbutter; 1.5 tspsalt; 0.5 tspblack pepper; 1 pkgdried thyme; 2 tspsugar; 1 pkgcooking cream; 1.5 dlwater; 0.5 lemon; 1 pkgchives
Salmon:: 2 pkgsalmon; 2 tbspoil; 1 tspsalt; pinch black pepper; 2 tbspbutter

1
Preheat the oven to 225 °C and line a baking tray with parchment paper.
2
Wash the potatoes, slice them, and spread them on the prepared tray. Drizzle with 1–2 tablespoons of oil and season with salt and black pepper. Thoroughly rinse the lemon, cut it in half, and zest one half while squeezing its juice directly over the potatoes. Toss gently and bake for 25 minutes.
3
Meanwhile, peel the garlic and chop it finely. Slice the fennel lengthwise, rinse it, remove the hard core, and cut it into thin slices.
4
In a pot over medium heat, melt 3 tablespoons of butter. Add the garlic, fennel, and shredded cabbage, and sauté while stirring for 3–4 minutes. Season with salt, pepper, dried thyme, and a pinch of sugar. Pour in the cream, rinse the cream package with 1.5 dl of water, and add it to the pot. Bring the mixture to a boil, then reduce the heat and simmer gently for 5–7 minutes.
5
Cut the salmon fillets into smaller portions. Heat 2 tablespoons of oil in a pan, place the fillets skin-side down, and season with salt and pepper. Cook for approximately 2–3 minutes. Flip the fillets skin-side up and cook for another 2–3 minutes, occasionally spooning the melted butter over them.
6
Zest the second half of the lemon into the fennel-cabbage mixture and drizzle with lemon juice. Chop the chives finely and stir them into the mixture.
7
Serve the salmon with the roasted potatoes and fennel-cabbage creamy mixture. Enjoy your meal!