Our Chef's Recipes

Salmon Salad

Salmon Salad with Fennel & Radish Vinaigrette
Serves 8

Here, the salmon is lightly steamed over fragrant fennel stems.

• ½ cup fresh lemon juice
• ¼ cup finely chopped shallots
• 1 tsp fennel seeds
• 2 tsp grainy Dijon mustard
• ½ tsp thyme
• 1 tsp salt
• ¾ tsp ground black pepper
• Pinch of cayenne pepper
• 750 gm (1½lbs) skinless salmon fillet cut into cubes
• ½ cup extra-virgin olive oil
• 1 kg (2 lbs) fennel bulbs, trimmed, cored and thinly sliced, some green tops reserved
• 1 large bunch radishes, thinly sliced
• ½ cup chopped parsley
• ¼ cup capers

In a large bowl, make the marinade by combining the lemon juice, shallots, fennel seeds, mustard, thyme, ½ tsp salt, black pepper and cayenne. Place the cubes of salmon in a medium bowl and pour on half of the marinade. Toss well to coat. Cover and refrigerate for 2–3 hours, tossing occasionally.

Whisk the olive oil into the remaining marinade. Add the sliced fennel, radishes and parsley and toss well.

Coarsely chop the fennel stems and place them in the bottom of a large pot with 5 cm (2.5 inches) of water. Bring to the boil. Arrange the marinated salmon cubes in a steamer basket and sprinkle with the remaining ½ tsp salt and ¼ tsp pepper. Steam the salmon over the fennel until just opaque throughout, about 4 minutes. Let the salmon cool slightly; discard the fennel stems.

Add the salmon to the fennel and radish salad and toss gently; let cool completely.

Transfer to a serving dish and toss gently. Sprinkle with the capers and garnish with fennel greens.