- 1 onion, finely chopped
- 1 tsp. fennel seeds
- 4 fennel bulbs
- 4 salmon fillets
- 1 small jar of dill
- salt and pepper
- olive oil
Set the slow cooker to Brown/Sauté and adjust the temperature to 165°C. Add a dash of olive oil and warm up.
Add the chopped onion and fennel seeds, and caramelize them slightly. Keep the lid on the pot as the seeds may pop out.
Cut the fennel bulbs in half, from top to bottom. Cut out the hard core and keep it to make a vegetable stock if you like. Cut the rest of the fennel into strips and add them to the slow cooker. Set the slow cooker to Slow Cook HI for 1 hour.
Check that the fennel has softened; it may still have a little bite. If necessary, let it cook a little more. Season with salt and pepper.
Season the salmon on both sides with salt and pepper and place it on the fennel, along with a few sprigs of dill. This allows the salmon to cook slowly, for about 20 minutes. The salmon is ready when small white spots appear on the outside.
Serve with boiled baby potatoes. Delicious!