As we move into the months of Spring. It is nice to lighten up the food we eat & move from rich, slow cooked dishes to more punchy, light & vibrant dishes. This dish hits these notes - very simple to prepare & packed with flavour.
Ingredients
Serves 2
- 2 Darnes/Pieces of Organic Salmon
- 1 Fennel Bulb – Shaved very fine
- 1 courgette
- 1 blood orange
- 1 small bulb ginger minced
- 10 black olives no stones
- Extra Virgin Olive Oil, 100ml
- Coarse Salt
- Herbs – Mint, Basil
- 1/2 lemon
Method
- Season the salmon skin with salt
- Grill skin side up for six minutes on one side, turn over and grill for a further two minutes
- In a bowl add the very fine shaved fennel with the lemon juice - leave this for 20 minutes
- Using a peeler shave the courgette into strips & add to the fennel.
- Zest & Segment the blood orange add to the bowl
- Add the Minced Ginger
- Add the olives, olive oil & tear up some fresh herbs like basil & mint and add to the mix
- Split the mixture into two bowls & top with the grilled salmon
