Salmon in an orange sauce

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 466 Kcal, 32g Protein, 15g Carbohydrates, 30g Fat


  • Caramelized nuts
  • 1 tbsp water
  • 30 g pecan nuts, finely chopped
  • 2 tbsp sugar
  • 2 tbsp full cream
  • 1 pinch sea salt
  • Sauce
  • 3 dl vegetable bouillon
  • 1.5 dl orange juice
  • 0.5 dl dry white vermouth (e.g. Noilly Prat) or orange juice
  • 2 bay leaf
  • 1 cinnamon stick
  • 0.25 tsp cayenne pepper
  • 1 onions, sliced
  • 600 g salmon fillets, cut into 4 pieces of equal size
  • 0.75 tsp salt
  • 1 fennel, thinly sliced

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  • Caramelized nuts

    Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a golden brown caramel has formed. Add the pecan nuts and cream, simmer until the caramel has dissolved, season with salt. Transfer the mixture to a sheet of baking paper and allow to cool.
  • Sauce

    Bring the bouillon to the boil in a pan along with all the other ingredients up to and including the cinnamon stick. Reduce the heat, cover and simmer for approx. 15 mins., remove the bay leaves and cinnamon stick.
  • Add the salmon and fennel to the sauce, simmer at just below the boil for approx. 5 mins., season with salt. Serve the fish in deep bowls with the fennel and a little sauce, sprinkle the pecan nuts over the top.
  • Serve with:

    Toasted baguette slices

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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