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Salmon with Tomato, Fennel and Olive Salad

June 10, 2013

This was a winner on day charter last week so I thought I’d share it with you all. It takes a bit of preparation but is definitely worth it.

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Ingredients for 4:

  • 2 large fennel bulbs with fronds attached
  • 6 ripe tomatoes
  • zest and juice of 1 lemon
  • 3 tbsp olive oil
  • 1 tbsp capers
  • 100g/4oz black olives, pitted
  • 4 salmon fillets
  • 1 tbsp vegetable oil
  • 2 large handfuls flat-leaf parsley, roughly chopped

How to:

  • Pick off the fronds from the fennel and set aside.
  • Using a mandlin or very sharp knife, slice the fennel as thinly as possible.
  • Bring a large pan of salted water to the boil and have a bowl of iced water ready.
  • Tip the fennel into the boiling water and leave for 30 seconds.
  • Drain well and place quickly into the iced water.
  • Roughly chop the tomatoes. Put a sieve over a large bowl and squeeze the seeds and juice from the tomatoes by hand. 
  • Get rid if the seeds but keep the juice and chopped tomatoes.
  • Into the juice add the lemon zest and juice, olive oil and a good pinch of salt.
  • Stir well.
  • Drain the fennel from the iced water and add to the juices along with the olives, capers and tomato pieces.
  • Mix well and set aside.
  • Heat the oven to 180C/gas 4.
  • Rub the salmon fillets with the vegetable oil and salt and pepper.
  • Heat a frying pan and place the fillets skin side down in the pan.
  • Cook for 7 minutes and then transfer to the oven for a further 3 minutes.
  • Mix the parsley through the salad.
  • Arrange on 4 plates then carefully lift the salmon from the pan and sit on top, skin side up.
  • Drizzle with a little more olive oil and serve.
Crispy-skinned salmon with fennel and tomato salad

Crispy-skinned salmon with fennel and tomato salad

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