Salmon Recipe
Caraway glaze, roasted fennel, purple potato, apple, buttermilk, dill (P, GF)
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Caraway Glaze
In a small saucepan, combine caraway seeds, honey, salt, and black pepper. Heat over low heat until the mixture is warm and the honey is dissolved. Set aside.
- 2
Roast the Fennel and Potatoes
Preheat the oven to 400°F (200°C). Slice the fennel bulb into wedges and cut the purple potatoes into quarters. Toss both in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- 3
Cook the Salmon
While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Drizzle with olive oil. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes. Flip and cook on the other side for another 3-4 minutes, until cooked through. Brush with the caraway glaze during the last minute of cooking.
- 4
Prepare the Apple and Buttermilk Sauce
Core and slice the apple thinly. In a bowl, mix the buttermilk with chopped fresh dill and a pinch of salt. Set aside.
- 5
Plate the Dish
On each plate, arrange roasted fennel and purple potatoes, top with the salmon fillet, and garnish with apple slices. Drizzle with the remaining caraway glaze and serve with the buttermilk sauce on the side.