Salmon with Lemon, Kumquats and Fennel

Salmon with Lemon, Kumquats and Fennel

Fruit has long brought a welcome contrast to savoury dishes, from duck à l’orange to sweet-and-sour pork. 

The integration of sweet flavours, whether fruits, spices, or even syrups, into savoury dishes opens up a new world of flavours. This creates intriguing contrasts and enriches dishes with unexpected depth. 

Breaking the boundaries between sweet and savoury is not just a trend, it is a culinary revelation that enriches the way we cook and enjoy food. By daring to experiment, you will discover daring flavour combinations that could well become your new classics.

Ingredients for 4 people:

1 piece of salmon of 800 g

1 lemon

4 kumquats

2 cl dry white wine

3 cl liquid cream

1 tsp fennel seeds

1 tsp dill

Salt / Pepper

Cut your lemon and kumquats into slices.

Place your piece of salmon in a gratin dish. Salt and pepper.

Enrich it with lemon slices and kumquats as well as fennel seeds.

Sprinkle everything with white wine and liquid cream, then bake the dish at 200°C for 20 minutes.

When it comes out of the oven, sprinkle your salmon with dill.