Sesame-crusted salmon with fennel and tomatoes

Based on 33 ratings

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
salmon fillets
50 g cornflakes (unsweetened)
5 tbsp sesame seeds (mixed)
egg white
1 kg fennel
500 g cherry tomatoes
red onions
50 ml Pernod
50 ml white wine
2 tbsp sugar
salt
pepper
oil for frying
Metric
Imperial

Utensils

  • 2 frying pans
  • oven
  • 2 shallow bowls
  • plastic bag
  • cutting board
  • knife
  • frying pan

Nutrition per serving

Cal
320
Protein
32 g
Fat
9 g
Carb
25 g
  • Step 1/3

    Preheat oven to 120°C/250°F. For the crust, add cornflakes to plastic bag, seal, and crush. Toast sesame seeds and add to a shallow bowl with cornflakes, mixing to combine. Add egg white to other shallow bowl. Coat top of each salmon fillet in egg white, then in cornflake mixture.
    • salmon fillets
    • 50 g cornflakes
    • 5 tbsp sesame seeds (mixed)
    • egg white
    • 2 frying pans
    • oven
    • 2 shallow bowls
    • plastic bag

    Preheat oven to 120°C/250°F. For the crust, add cornflakes to plastic bag, seal, and crush. Toast sesame seeds and add to a shallow bowl with cornflakes, mixing to combine. Add egg white to other shallow bowl. Coat top of each salmon fillet in egg white, then in cornflake mixture.

  • Step 2/3

    Heat oil in frying pan set over medium-high heat and fry salmon, crust side-down for approx. 3 – 5 min. Then place in the oven at 120°C/250°F and bake for approx. 10 min. In the meantime, clean and cut fennel and onions into wedges and quarter the tomatoes.
    • 1 kg fennel
    • 500 g cherry tomatoes
    • red onions
    • oil for frying
    • cutting board
    • knife

    Heat oil in frying pan set over medium-high heat and fry salmon, crust side-down for approx. 3 – 5 min. Then place in the oven at 120°C/250°F and bake for approx. 10 min. In the meantime, clean and cut fennel and onions into wedges and quarter the tomatoes.

  • Step 3/3

    Add oil to frying pan set over medium-high heat and sauté onions and fennel for approx. 5 – 7 min. Deglaze the pan with Pernod and white wine and let simmer shortly. Add tomatoes and sugar and simmer for approx.. 5 more min. Season with salt and pepper to taste and serve alongside salmon. Enjoy!
    • 50 ml Pernod
    • 50 ml white wine
    • 2 tbsp sugar
    • salt
    • pepper
    • oil for frying
    • frying pan

    Add oil to frying pan set over medium-high heat and sauté onions and fennel for approx. 5 – 7 min. Deglaze the pan with Pernod and white wine and let simmer shortly. Add tomatoes and sugar and simmer for approx.. 5 more min. Season with salt and pepper to taste and serve alongside salmon. Enjoy!