Fried fish and potato salad don’t have to be the norm for Christmas. Try this recipe for salmon with a light fennel salad and plenty of healthy fats.
INGREDIENTS
300 grams of fish, salt, and pepper.
FOR THE SALAD DE FENNEL:
one fennel
1 apple
1/2 a little head of celery
2 to 3 celery dill stalks
Honey, one teaspoon
Olive oil, 2 tablespoons
one-half teaspoon of lemon juice
a same amount of chopped walnuts
pepper; salt
PROCESS OF PREPARE
Wash the fennel thoroughly, trim off the damaged top layer if required, split it open, remove the woody center, and slice it thinly. Slice the apple into small strips after removing the core. The celery should be peeled and sliced into similarly thin strips as the apple. Slice the celery stalks thinly, then combine them with the other veggies in a bigger bowl. Add freshly chopped dill.
Make the salad dressing by combining honey, olive oil, lemon juice, salt, and pepper in a separate bowl. Mix the dressing into the salad to season it. Add some chopped walnuts on top.
With a knife, trim off a thin portion of the salmon’s belly, then season both sides with salt & pepper.
The salmon should be fried skin-down, first, in a hot skillet with a small amount of olive oil. Along with the fennel salad, serve the finished salmon.
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