Fillet of Salmon with Samphire & Fennel
Fillet of Salmon with Samphire & Fennel

Fillet of Salmon with Samphire & Fennel

with baby potatoes & lemon mayo

In this luxurious fish dish, you'll combine tender salmon fillet with crunchy samphire. To keep it fresh, serve with lemon mayonnaise on the side.

Allergens:
Fish

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time45 minutes
Cooking Time25 minutes
DifficultyHard

Ingredients

Serving amount

250 g

Baby potatoes

½ piece

Onion

½ piece

Garlic

¾ piece

Fennel

¼ piece

Lemon

2.5 g

Fresh dill

(May be present Celery)

25 g

Samphire

1 piece

Salmon fillet

(Contains Fish)

Not included in your delivery

1 tablespoon

[Plant-based] butter

2.5 tablespoon

Olive oil

45 milliliters

Water

1.5 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4624 kJ
Calories1105 kcal
Fat84.2 g
Saturated Fat18.6 g
Carbohydrate52.8 g
Sugar7.9 g
Dietary Fiber13.1 g
Protein30.5 g
Salt1.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Oven Dish
Casserole
Small Bowl
Tall-Sided Pan
Paper Towel

Cooking Steps

Roast the potatoes
1

Preheat the oven to 200°C. Wash the baby potatoes and cut them in half, then transfer to an oven dish and drizzle generously with olive oil. Season with salt and pepper, then toss well to coat. Roast in the oven for 25 – 35 minutes, tossing halfway.

Fry the fennel
2

In the meantime, chop the onion and crush or mince the garlic. Quarter the fennel and remove the tough core, then dice the fennel (see Tip). Melt the butter in a deep frying pan over medium-high heat and fry the onion for 2 - 3 minutes, then add the fennel and fry for 10 - 12 minutes until soft.

Tip: chop the fennel similarly to the onion, so as to ensure it cooks more quickly.

Make the sauce
3

Deglaze with the water (see pantry for amount). Allow to simmer until most of the liquid has evaporated and add extra water if you would prefer the fennel to be softer. Meanwhile, juice the lemon and roughly chop the dill. In a small bowl, combine the mayonnaise with half a teaspoon lemon juice per person.

Fry the fish
4

Pat the fish dry with kitchen paper and season with salt and pepper. Heat a generous drizzle of olive oil in a frying pan over medium-high heat and fry the fish for 1 - 2 minutes per side. 

Fry the samphire
5

Meanwhile, heat a drizzle of olive oil in another frying pan over medium heat. Fry the garlic for 1 – 2 minutes, then add the samphire and fry for another 1 – 2 minutes.

Serve
6

Serve the baby potatoes on plates with the fennel alongside. Top the fennel with the salmon. Serve the samphire on top of the salmon and then garnish with the dill. Serve with the lemon mayo on the side.