Griddled Salmon With Fennel And Pine Nut Salad
This recipe combines perfectly grilled salmon with a refreshing and flavorful fennel salad, topped with a zesty chili and mint dressing. The result is a deliciously balanced dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 4 x 175g/6oz thick salmon
- 1 tbsp olive oil
- salt and freshly ground black pepper
- ½ unwaxed lemon
- 2 bulbs fennel
- 100g/3½oz pine nuts
- 8 mi-cuit tomatoes, chopped
- 100g/3½oz crème fraîche
- ½ unwaxed lemonlemon
- 1 chilli
- 3 fresh mint
- 100ml/3½fl oz olive oil
- squeeze lemon juice
- 4 lemon
Instructions
- For the salmon, heat a griddle pan over a high heat. Rub the salmon fillets all over with olive oil and season on both sides with salt and freshly ground black pepper.
- When the griddle pan is hot, add the salmon fillets and grill for 4-5 minutes, turning once, or until they have golden-brown chargrill marks on both sides and are just cooked through.
- Transfer the salmon fillets to a warm plate. Pour over the lemon juice and set aside to rest.
- For the salad, in a large bowl, mix together the sliced fennel, fennel fronds, pine nuts and mi-cuit tomatoes until well combined. Stir in the crème fraîche, lemon juice and lemon zest and set aside.
- For the chilli and mint dressing, mix all of the chilli and mint dressing ingredients together in a bowl until well combined.
- To serve, divide the fennel and pine nut salad equally among four serving plates. Place a piece of griddled salmon on top of each. Drizzle over the chilli and mint dressing and garnish with a lemon wedge.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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