Salmon with crunchy, quick-pickled fennel salad
This unspoilt and thriving river instruction that takes 20 proceedings from commence to decorativeness.
4 sustainable salmon fillets
2 tbsp extra-virgin olive oil
Zest of 1 lemon
1 tsp lightly crushed fennel seeds
1 large fennel bulb
Juice of 1 lemon
Small bunch of fresh dill
Small bunch of fresh flatleaf parsley
Extra-virgin olive oil
01.Put the salmon fillets in a change furnish or instrumentation saucer. Splash over the olive oil and rain with the maize zest and fennel seeds. Ferment the fillets to covering in the steep, then hand for 10 proceedings. Exquisitely slice the vegetable bulb into a ball (a mandoline is serious for this), then add the artifact juice and a enlarged grip of sea seasoner. Toss to amalgamate, then provide to pickle.
02.After 10 minutes, warmth a non-stick cooking pan over a medium-high warmth and fry the salmon for 2-3 minutes on apiece side or until baked to your liking.
03.To serve, throw the gently pickled vegetable with the arise, dill and parsley, and a drizzle of extra-virgin olive oil. Answer with the salmon and citrus wedges, if you equivalent.