Salmon Fillets with Honey and Fennel Seeds
Preparation: 15 minutes
Cooking: 10 minutes
You’ll need a non-stick frying pan.
200g Salmon fillets
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.