Salmon with Fennel and Orange Salad and Dill Potatoes

A light salmon dish with fresh fennel and orange salad and dill potatoes. The sweetness of the oranges pairs well with the pan-fried fish.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 300 g Skinless salmon fillet
• 300 g Waxy potatoes
• 1 Stück Fennel bulb
• 2 Stück Oranges
• 80 g Arugula
• 1 Stück Shallot
• 1 EL Capers
• 3 EL Olive oil
• 1 TL Honey
• 0.5 Stück Lemon, juice
• 1 Bund Dill
• 1 Prise Salt
• 1 Prise Black pepper

Method

1. Wash the potatoes, boil them in salted water for about 15 to 20 minutes, drain, let them steam dry and halve them.
2. Trim the fennel, remove the core and cut the bulb into thin strips. Cut the shallot into fine rings and finely chop the dill.
3. Peel the oranges so that all of the white pith is removed. Slice the oranges, catching the juice that escapes.
4. For the dressing, whisk the orange juice with 2 tbsp olive oil, the honey, the lemon juice, a pinch of salt and a pinch of pepper.
5. Toss the fennel, shallot, orange slices and capers with the dressing and let it sit briefly.
6. Season the salmon with salt and pepper. Heat the remaining olive oil in a pan over medium heat and fry the salmon for 3 to 4 minutes, then turn it and cook for another 2 minutes, until it is still slightly translucent in the center.
7. Just before serving, fold the arugula into the salad. Arrange the salmon with the salad and potatoes and sprinkle with the dill.