You may also like
Ingredients
- 4 x 200g fillets of salmon, skin removed
- 1 bulb of fennel, tops cut and reserved
- 1 tbsp whole black peppercorns
- 1 small bunch of parsley
- 1 small bunch of dill
- juice and zest of two lemons
- 1/4 cup good-quality olive oil
- sea salt and pepper
- 2 bunches new season asparagus
- 6 kipfler potatoes, peeled and thinly sliced
- 1 orange, zested, peeled and segmented
- 100g salted capers, soaked and rinsed
Method
To poach the salmon, bring six cups of water to the boil in a large, deep pan, with the fennel tops and black peppercorns. Cook for five minutes and remove from heat. Add salmon and cover with the lid for 15 minutes. Remove fish and break into large pieces.
Make a simple vinaigrette with the lemon juice and olive oil. Add the lemon and orange zest and season with salt and pepper.
Lightly steam the asparagus and sliced potato until just cooked. Thinly shred the fennel. In a large bowl toss the fennel, asparagus, potatoes, orange segments with parsley and dill. Add salmon, scatter with capers and drizzle with dressing just before serving.
