Salmon Fillets - with honey and fennel seed
A versatile fish if ever there was one, salmon! A simple treatment of olive oil, lime juice and a few other bits and pieces renders it a fine camping meal.
Preparation: 15 minutes
Cooking: 10 minutes
You’ll need a non-stick frying pan.
Ingredients - serves two
- 200g Salmon fillets
- A lime
- Olive oil
- 1 tsp clear honey
- Salt & ground black pepper
- 1 tsp fennel seeds
- 1 clove of garlic, sliced
Place the fillets in a shallow dish and drizzle with the juice of a lime, a little olive oil, the honey and a pinch of sea salt.
Add a grind of pepper, the fennel seeds and the sliced garlic. Roll the fish around in the bowl and let stand for as long as you can wait. Half an hour would be good, but who’s timing?
Place the fillets (skin side down, if they have skin) in a hot non-stick frying pan. Cook for five minutes (four if your fish is skinless) then turn over and brown the top for about two minutes.
You can throw in the rest of the marinade at this point if you like and enjoy the sizzle.
Once the fish is cooked, remove the skin and flake into cooked pasta or serve to your liking.