Name: Charred salmon with fennel & olive salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 large fennel bulbs; 6 ripe tomatoes; zest and juice 1 lemon; 3 tbsp extra-virgin olive oil plus extra to serve; 100g black olives pitted; 1 tbsp capers drained; 600g piece salmon fillet, skin on and scaled (ask your fishmonger to do this); 1 tbsp vegetable oil; 2 x 20g packs flat-leaf parsley leaves roughly chopped

Home
Recipes
Charred salmon with fennel & olive salad

Charred salmon with fennel & olive salad

John Torode

Save recipe

Serves 4

More effort

Prep: 30 mins

Cook: 10 mins

A star rating of 5 out of 5.3 ratingsRate

loading...

The flavours of the fish work well with the crunch of the aniseedy fennel salad

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Crushed new potatoes

A star rating of 4.5 out of 5.20 ratings

Ingredients

Nutrition

Units:

MetricUS

2 large fennel bulbs
6 ripe tomatoes
zest and juice 1 lemon
3 tbsp extra-virgin olive oil

plus extra to serve
100g black olives

pitted
1 tbsp capers

drained
600g piece salmon

fillet, skin on and scaled (ask your fishmonger to do this)
1 tbsp vegetable oil
2 x 20g packs flat-leaf parsley

leaves roughly chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal446
fat32g
saturates5g
carbs6g
sugars6g
fibre5g
protein33g
salt0.8g

low

Method

step 1

If you are lucky enough to get a fennel bulb with fronds, pick them off and keep them. Trim the fennel; then, using a mandolin or a very sharp knife, slice it as thinly as possible. Bring a large pan of salted water to the boil, and have a bowl of iced water ready. Tip the fennel into the pan, leave for 30 secs, then lift into the iced water with a slotted spoon.
step 2

Roughly chop the tomatoes. Put a sieve over a large bowl and squeeze the seeds and juice from the tomatoes with your hands. Get rid of the seeds but keep the juices ready to make the dressing. Add the lemon zest and juice, olive oil and a good pinch of salt to the tomato juices and stir well. Drain the fennel well and add to the bowl along with the olives, capers and the tomato flesh. Mix well, then set aside.
step 3

Heat oven to 180C/160C fan/gas 4. Cut the salmon into 4 fillets, rub well with the vegetable oil and season with salt and pepper. Heat a griddle or frying pan with an ovenproof handle, then cook the salmon, skin-side down, over a medium heat for 7 mins. There may be some smoke, but what is important is that the salmon is well charred so it has a bitter, crisp bottom and the flesh is sweet, soft and almost translucent inside. Now pop the salmon into the oven, still skin-side down in the pan, then roast for 3 mins until just cooked through.
step 4

Roughly chop the parsley and mix through the salad. Serve the salad on plates, then carefully lift the salmon from the pan and sit it on top, skin-side up. Drizzle with a little more extra virgin olive oil and tuck in.

Recipe from Good Food magazine, July 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now