Salmon in an orange sauce

Salmon in an orange sauce

Total: 45 Min. | Active: 45 Min.
Low Carb
Nutritional value / people: 466 kcal
, Fat: 30 g
, Carbohydrate: 15 g
, Protein: 32 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Caramelized nuts

2 tbsp sugar
1 tbsp water
30 g pecan nuts, finely chopped
2 tbsp full cream
1 pinch sea salt

Sauce

3 dl vegetable bouillon
1 ½ dl orange juice
½ dl dry white vermouth (e.g. Noilly Prat) or orange juice
¼ tsp cayenne pepper
1 onion, sliced
2 bay leaves
1 cinnamon stick
1 fennel, thinly sliced
600 g salmon fillets, cut into 4 pieces of equal size
¾ tsp salt
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How it's done

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Caramelized nuts

Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a golden brown caramel has formed. Add the pecan nuts and cream, simmer until the caramel has dissolved, season with salt. Transfer the mixture to a sheet of baking paper and allow to cool.

Sauce

Bring the bouillon to the boil in a pan along with all the other ingredients up to and including the cinnamon stick. Reduce the heat, cover and simmer for approx. 15 mins., remove the bay leaves and cinnamon stick.

Add the salmon and fennel to the sauce, simmer at just below the boil for approx. 5 mins., season with salt. Serve the fish in deep bowls with the fennel and a little sauce, sprinkle the pecan nuts over the top.

Good to know
Serve with: Toasted baguette slices

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