Marinated Salmon with Fennel

Rinse lemon in hot water, wipe dry and finely grate the zest. Cut lemon in half and squeeze the juice.

Rinse salmon steaks, pat dry with paper towels and place in a shallow bowl.

Sprinkle fish with half of the lemon juice and all lemon zest. Season with salt and pepper and marinate for about 15 minutes in the refrigerator.

Meanwhile, rinse fennel, dry, halve lengthwise and cut crosswise into thin strips. Rinse dill, shake dry, pluck fronds and chop finely.

Heat 2 tablespoons oil in a large skillet. Sauté fennel strips over medium heat for 3-4 minutes. Season with salt and pepper and cook, covered, over low heat until crisp-tender, about 15 minutes.

While the fennel is cooking, heat the remaining canola oil in a pot and toast the cumin seeds until fragrant.

Add couscous, 2 teaspoons salt and 500 ml (approximately 2 cups) of water to the pot. Cover and cook for 10 minutes over low heat. Turn off the heat and let stand, covered.

Place the salmon steaks on the cooked fennel and cook for another 8-10 minutes, covered. Peel horseradish and finely grate.

Carefully lift the salmon from the pan and place on a plate.