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Recipe with honey

Linden Blossom Honey Salmon with Braised Fennel

The fresh, slightly minty linden blossom honey underlines the delicate aniseed note of the fennel and goes well with mild salmon. A light main course for cool autumn evenings.

⏱ Prep 20 min · Cook/bake time 25 min · Total 45 min · 2 servings

Linden Blossom Honey Salmon with Braised Fennel

Ingredients

  • 2 salmon fillets (approx. 150 g each)
  • 2 fennel bulbs
  • 1 unwaxed lemon
  • 2 tbsp linden blossom honey from SUMMSTOFF
  • 2 tbsp olive oil
  • 1 tsp medium-hot mustard
  • Salt
  • black pepper
  • a few fennel fronds for garnish

Method

  1. Preheat the oven to 200 °C conventional (top/bottom heat) and line a baking tray with baking paper.
  2. Trim the fennel, halve it and cut into thin wedges. Toss with 1 tbsp olive oil and a little salt, spread on the baking tray and pre-cook for 10 minutes.
  3. For the glaze, stir together linden blossom honey, mustard, 1 tbsp olive oil, the juice of half a lemon and a little pepper.
  4. Season the salmon fillets with salt and place them between the fennel on the tray.
  5. Brush half of the honey glaze onto the salmon and drizzle the rest over the fennel.
  6. Bake for a further 12 to 15 minutes, until the salmon is cooked and the fennel is tender.
  7. Serve with the rest of the lemon in wedges and the fennel fronds.

Nutritional values per serving (approx.): 480 kcal · Fat 29 g · Carbohydrates 20 g · Protein 34 g

Tip: It is better to take the salmon out a minute early – it keeps cooking on the hot tray and stays juicy.

Honey used: View linden blossom honey in the shop →

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