Seared organic salmon fillet with a kohlrabi and fennel slaw and sauce vierge Recipe

Seared organic salmon fillet with a kohlrabi and fennel slaw and sauce vierge Recipe

Seared salmon fillet with a slaw made of fennel and kohlrabi dressed with Greek yogurt and served with a sauce of cherry tomatoes, basil, garlic and black olives.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.5/5

Les ingrédients

Pour people
  • For the fish
  • Salmon fillet(s) : 750 g
  • Maldon salt : 6 pinch(es)
  • Olive oil : 20 ml
  • Lemon(s) : 1 whole
  • For the vegetables
  • Fennel : 2 whole
  • Kohlrabi(s) : 1 whole
  • Flat leaf parsley : 0.5 bunch
  • Maldon salt : 6 pinch(es)
  • Greek yogurt : 100 g
  • Garlic clove(s) : 1 whole
  • Lemon(s) : 1 whole
  • For the sauce
  • Cherry tomato(es) : 350 g
  • Basil : 0.5 bunch
  • Banana shallot(s) : 2 whole
  • Black olive(s) : 30 g
  • Olive oil : 100 ml
  • Maldon salt : 6 pinch(es)
  • Ice cube(s) : 500 g
  • Garlic clove(s) : 1 whole
  • Rocket : 1 bunch



    Bring a sauce pan of water to the boil. Place the ice cubes in a bowl and cover with cold water.
    Remove the stems from the cherry tomatoes and immerse in the boiling water for 10 - 15 seconds. Remove from the boiling water and submerge in the iced water. Remove the tomatoes from the water once they are cold and remove the skins with your fingers. Cut the cherry tomatoes in half and place in a bowl, season with salt and allow the salt to extract the juices from the tomatoes for 30 minutes.

    Peel and finely dice the shallot and garlic.
    Pick the leaves form the basil and carefully cut the leaves.
    Add the olives, diced shallot and garlic to the tomatoes and add the olive oil. Fold through the basil and keep the sauce at room temperature and allow the flavours to develop.


    Peel the kohlrabi and slice very finely either with a sharp knife or mandolin. Cut the slices into very thin strips (julienne) and season with salt to soften the kohlrabi.
    Cut the fennel in half and remove the tough core. Slice the fennel very finely on a mandolin and season with salt to wilt the fennel.

    Peel and finely dice the garlic. Pick the leaves from the parsley and roughly chop.
    Mix the fennel, kohlrabi, garlic and parsley with the greek yogurt and add a squeeze of lemon juice.
    Pick though the rocket and remove any damaged leaves. Wash in cold water.


    Preheat the oven to 180'C.
    Heat a frying pan or griddle until very hot.
    Season the salmon with salt and rub in the olive oil.
    Sear the salmon in the pan for 1 minute on each side.
    Transfer the salmon to the oven and cook for 2 minutes. The salmon needs to be pink in the middle.
    Remove from the oven and allow to rest for a few minutes. Squeeze on the lemon juice.


    Place a small pile of slaw in the middle of a plate. Break the salmon into uneven pieces where it naturally separates and sit the salmon on top of the slaw.
    Drizzle the sauce vierge around the pate and over the salmon and finish the dish with a few sprigs of rocket.

Chef's tip

«The salmon may not need to go in the oven to finish cooking if the salmon piece is quite thin. If it is pink in the middle when you remove it from the pan allow it to rest and then serve after a few minutes resting time.»

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