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Crispy wild salmon with fennel, green tomato and olive salsa
Serves 4 Starters and mains
Ingredients
- 400g salmon fillet, skin on, pin bones removed
- 7tbsp extra virgin olive oil
- 1 fennel bulb
- 2 medium green tomatoes
- 9 purple Kalamata olives, stones removed and sliced
- 1⁄4tsp Dijon mustard
- 2tsp condimento bianco (white balsamic vinegar)
- 2tsp fennel liqueur
- 2tbsp sunflower oil
- mustard cress, to serve
Method
Slice the salmon from its skin at an angle and just less than 1cm wide. Lay it on a plate and scatter over around 1tsp sea salt flakes, spoon over 4 tbsp oil and scatter with freshly ground black pepper. Scrape any bits of flesh from the skin and cut into 8 angled pieces. Chill for 2 hours. Bring to room temperature 20 minutes before frying.
Meanwhile, trim the fennel, cut in half lengthways, cut out the core and slice. Finely chop the slices into small cubes. Cut the core from the tomatoes and cut into cubes a little larger than the fennel. Add the sliced olives. Whisk together the mustard, white balsamic and fennel liqueur with a good pinch of sea salt flakes. Gradually whisk in the remaining extra virgin oil and sunflower oil until emulsified. Divide the salsa among 4 plates and spoon over two-thirds of the dressing. Scatter with mustard cress.
Heat a dry non-stick pan on high. Add the skin pieces and sear both sides until crisp and golden. Wipe out the pan and fry a few salmon slices at a time: sear until golden and crisp on one side, then turn and crisp the other side. When cooked, lift onto a tray lined with kitchen paper, then continue to cook the rest in the same way.
To serve, arrange the fish and crispy skin on the plates with the salsa and spoon the remaining dressing over the fish.
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