Canadian specialty: salmon on a bed of apple-fennel compote by Anaïs Sauvier - Natur House Dietician

A recipe straight from Canada to delight you!

Recipe of Anaïs Sauvier - Natur House Dietician in the Annecy region.
Natur House is a food rebalancing center.
Within the brand, we don't speak diet, but rather good habits to relearn & maintain has long term. For this, regular monitoring is put in place based on the objectives and needs of each individual by a dietician-nutritionist state graduate which will adapt to your lifestyle , in order to offer you a food plan without frustration and who will allow you to finally maintain your goals as they are .
The consultations are varied (weight loss, improving sleep or even stress reduction).
Natur House dieticians are also phytotherapists, which allows the integration of natural food supplements (based on fruits, plants and vegetables) in addition of the proposed food plan. These supplements do not replace food but support weight loss or any other objective (sleep, stress, etc.).
The brand's motto: Well-being above all!

Super simple Canadian specialty: salmon on a bed of apple and fennel compote

Ingredients for 4 people:

  • In the kitchen: 20 min + 30 min cooking

    • 2 salmon fillets with skin
    • 2 Canadian apples
    • 1 bulb of fennel
    • 1 shallot
    • 10 cl of liquid cream 5% fat
    • 1 tablespoon of raisins
    • 1/2 teaspoon fennel seeds
    • 1/2 teaspoon cumin seeds
    • Salt, 5 berries

The preparation


Thinly slice the fennel bulb and blanch for a few minutes and drain. Peel the apples and cut into slices. Soak the raisins in hot water.

In a saucepan, brown the fennel in a drizzle of oil for 10 minutes. Add the apples. Cover and cook for a few minutes over high heat. The apples will release their juice, but to obtain a compote, add a little water regularly. Stir from time to time.

Crush the fennel and cumin seeds together. Bring the compote back to a gentle simmer and season with the spice mix, salt, 5 berries and the drained raisins. Cook until the mixture resembles a compote.

Cook the salmon in a non-stick frying pan, skin side down, for 2 minutes without fat over high heat. Add the liquid cream and shallots to the salmon. Lower the heat and cook completely.

To finish

Arrange the salmon on the compote.

Enjoy your food !!       

To find Anaïs - Dietician and her Natur House offices:

Facebook: https://www.facebook.com/naturhouseannecy/

Websites:

ANNECY:

https://www.naturhouse.fr/liste-centres/202-annecy-chambery/

ANNECY-LE-VIEUX:

https://www.naturhouse.fr/liste-centres/794-annecy-le-vieux

June 17, 2020 — Anais Bosson
Tags: Nutrition Recette healthy Yoga CookBook
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