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Our Chef's Recipes
Salmon Salad with Fennel & Radish
Here, the salmon is lightly steamed over fragrant fennel stems.
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.