This light, fresh fish dish is the perfect summer evening meal.


  • 220 g salmon per portion
  • per person you also need:
  • 0.5 a leek
  • four cherry tomatoes on the vine
  • 3 caperberries
  • blood oranges, fennel salad and baby spinach:
  • 2 blood oranges segmented
  • juice of one orange
  • baby spinach
  • 1 bulb of fennel shaved with a mandolin or slice finely with a sharp knife


  • Place the salmon skin side down on a hot pan. Cook for 2 to 3 minutes. Turn the salmon over and cook for 1 more minute.
  • Remove the salmon from the pan and set aside momentarily. Having shredded the leeks length ways add to the pan with a splash of white wine and a knob of butter. Season with salt and pepper.
  • Place the leeks on a warm plate. Place the salmon on top of the leeks. Top with tomatoes on the vine that have been warmed in the oven for 4 -5 minutes on a moderate heat.
  • Sprinkle the plate with pomegranate seeds and garnish with cress.
  • Blood Oranges, Fennel salad and Baby Spinach:
  • Toss the oranges, fennel and baby spinach with the juice of 1 orange and a drizzle of extra virgin olive oil and a tablespoon of chopped chives.
  • Serve with the salmon and enjoy!


Anita's tip: For a really professional finish when shredding or slicing, invest in a mandolin. They come with a range of attachments that give different sizes and shapes when preparing vegetables and salads. Very easy to use.

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