Salmon with fennel and rocket salad and a black olive salsa Recipe

Roasted fillet of salmon served with a wilted fennel salad and a garlic, chilli and black olive dressing.

  • Preparation
    15mins
  • Cooking time
    7mins
  • Rest time
    3mins
Rate this recipe
(12 votes) 4.2/5
Ingredients
Pour people
  • For the fish
  • Salmon steak(s) 150g : 6 whole
  • Sunflower oil : 1 Tbsp
  • Maldon salt : 6 pinch(es)
  • For the vinaigrette
  • Black olive(s) : 100 g
  • Garlic clove(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Olive oil : 3 Tbsp
  • Lemon(s) : 1 whole
  • For the vegetables
  • Fennel : 1 whole
  • Rocket : 2 bunch
  • Cherry tomato(es) : 300 g
  • Maldon salt : 3 pinch(es)
Method
  • 1. FOR THE SALSA

    Finely dice the red chilli, garlic and the black olives and mix together. Add a squeeze of lemon juice and enough olive oil to form a salsa.

  • 2. FOR THE FENNEL SALAD

    Cut the fennel in half and remove the tough core. Use a mandolin to finely slice the fennel. Season with salt and and leave to wilt.
    Pick through the rocket leaves and discard any damaged leaves. Cut the cherry tomatoes in half.
    Once the fennel has softened, dress with the remaining olive oil and lemon juice. Mix with the rocket and cherry tomatoes.

  • 3. FOR THE SALMON

    Preheat the oven to 200'C.

    Heat a frying pan until hot and add a little sunflower or vegetable oil. Season the fish with Maldon Sea salt and add to the pan skin-side down until the edges are golden brown. Transfer to the oven and cook for a further 3-5 minutes depending on the size of the salmon steak.

    Serve the salmon alongside the wilted fennel and finish with the black olive salsa.

Chef's tip

«Pieces of fish like salmon should be rested before serving. Remove from the oven whilst the centre is still pink and allow it to gently finish cooking as it rests.»

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