Today we have the seldom case of publishing a savory recipe on this blog. I mean can even remember somebody the last time? But since most of my meals are savory (because its healthier, I could live a “Ben & Jerrys” only life, no issue), I thought it would be nice to share them as well with you. Especially if it is a favourite of mine, which todays recipe definitely is! I love love love salmon in any form, cold, warm, in slices, in pieces, graved, raw, as I said in any form. Most probably one of the main reasons why I loovveee holdidays in Scandinavia. The salmon there is out of this world. And I also think it is no secret that I love coconut in any kind of form too. And my newest obsession is fennel baked in the oven, just with some olive oil and salt until it is really crispy and golden. Could eat it all day! And it also tastes delicious with some noodles, pesto and freshly grounded parmesan. So delicious! But back to todays recipe, which is the perfect summer recipe in my opinion. Not to heavy, but yet delicious! Perfect for a sunny evening with friends and a glass (or bottle) of delicious white wine.
You will need for 4 Portions:
x 4 filets of salmon
x 200g Basmati or Risotto rice
x 400ml coconut milk
x 2 fennels
x a dash of olive oil
x salt and pepper
x fresh dill
x coconut oil
- Preheat your oven to 200C°. Wash the fennel and cut it into small pieces. Place some parchment paper on a baking tray, lay the fennel out on it, sprinkle it with some olive oil and some salt. Bake for around 30 Minutes.
- In a pot bring the rice, and coconut milk with some salt to boil. Add some water from time to time if needed.
- Take the salmon and sprinkle it with some fresh dill, salt and olive oil. In a pan heat up the coconut oil. Place the salmon with the skin down in the pan and fry until it is golden brown. Turn it and fry it on the other side. Turn it back onto the skin side and place a lid on the pan, so that the steam can do its wonders.
- Check the rice. When everything is cooked, place the rice on a dish, then the roasted fennel on top and lastly add the salmon. Garnish with some fresh dill and serve with a glass of rose or white wine.