A good piece of baked fish with an apparent garnish is one of the star dishes on Christmas menus. If we want to save ourselves having to clean the bone fish at the same table when serving it, it is better to cook it on clean loins. This is how we have prepared this salmon that hides a rich filling of nuts and zucchini and that is roasted on a layer of fennel, with an aniseed flavor, and other vegetables.

Salmon stuffed with sautéed walnuts roasted on fennel

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Salmon is always a good dish but this recipe for Salmon stuffed with roasted walnut stir-fry over fennel is spectacular. you have to try it

Salmon stuffed with sautéed walnuts roasted on fennel

Salmón relleno de sofrito de nueces asado sobre hinojo

Ángela

Kitchen: cuisine
Recipe type: Fish
Rations: 4

Total time:

Ingredients

2 boneless salmon loins
1 small onion
1-2 zucchini (depending on size)
a handful of peeled and chopped walnuts
a splash of white wine
fresh parsley
lemon juice
3 fennel bulbs
500 gr. garnish potatoes
Carrots 2
ground pepper
olive oil
shawl

Preparation

Chop the onions into strips and finely dice the zucchini. In a frying pan over the heat with oil, sauté the onions for a few minutes. Add the zucchini and cook for about 5 minutes. Raise the heat, add the wine and let the braised liquid evaporate. When the vegetables cool down, add the walnuts and chopped fresh parsley.
Once the salmon fillets are clean and dry, we put them on a board, season them with salt and pepper and place the filling on one of them. We place the other fillet on top so that its skin can be seen. We tie the fish with thread so that it does not open. We booked.
In a saucepan with plenty of salted water, blanch the sliced carrots or thick sticks for 5 minutes, the previously prepared fennel (they are the green leaves and with the superficial layer removed, as if it were an onion) in quarters and the whole potatoes or if they are larger than necessary, split in half.
In a large baking dish we put a little oil, spread it well and place the well drained blanched vegetables. Add a little more oil and pepper. Sprinkle with lemon juice.
We put the oven at 200 degrees and cook these vegetables for about 10 minutes. Then, we remove them and put the salmon on them. Drizzle the fish with a little oil and a little more lemon juice. Bake the salmon for approximately 45 minutes. From time to time, we will use a little of the source's own juices to water the salmon.
We serve the unleashed salmon, cut into slices and with a little of the vegetables as a garnish.

Image: Spar UK

Recetín

Salmon stuffed with sautéed walnuts roasted on fennel