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Salmon with braised fennel, pesto beans and peas
Salmon with braised fennel, pesto beans and peas
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Delicious gourmet Salmon dish with fennel, pesto, green beans, and peas.
Ingredients:
  • 1 large fennel bulb, trimmed, outer layers removed, quartered lengthways
  • 500ml (2 cups) chicken style liquid stock
  • 4 (about 150g each) salmon fillets
  • 100g frozen peas
  • 1 x 400g can borlotti beans, rinsed, drained
  • 40.00 gm basil pesto
  • 125.00 ml chopped fresh mint
  • Extra virgin olive oil, to serve
Instructions:
  • Preheat your oven to 220°C. Heat half of the olive oil in a spacious non-stick frying pan on medium heat. Cook the fennel, turning occasionally, for 15 minutes until golden brown.
  • Place the fennel in a baking dish and pour in enough chicken stock to reach halfway up the side of the fennel. Cover the dish and bake for 15-20 minutes, or until the fennel is tender.
  • While the salmon is cooking, heat the remaining olive oil in a pan over medium-high heat. Season the salmon with salt and pepper, then cook skin-side down for 3-4 minutes. Flip the salmon and cook for an additional 1-2 minutes.
  • Once the salmon is cooking, simmer the peas in boiling water for 2 minutes or until tender. Drain, then return to the pan. Mix in the beans, pesto, and mint, and stir well to blend.
  • Plate the fennel and bean mixture, drizzle with extra virgin olive oil, and place the salmon on top before serving.

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