Salmon and Fennel Salad

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Salmon		400g
Salt		as required
Your favourite herbs (bay leaf, oregano, thyme)		as required
Fennel bulb		1
Apple		1
Pumpkin seeds (roasted)		as required
Taihaku Sesame oil		2 tbsp
Apple vinegar		80ml
Pepper		as required
Sugar		a pinch
Star fruit		1/2

Method

Cook

30min

Put the salmon into a pan and salt liberally. Add the herbs and pour water to cover the salmon.

Heat it gently until the salmon is cooked.

Drain the water and pat the salmon dry. Remove the skin and bones.

Finely slice the fennel and put into a bowl. Sprinkle with salt and rub in.

Cut the apple into quarters and remove the core. Slice the quarters (with or without the skin).

Add the apple to Step 4 and mix. Pull apart the cooked salmon.

Place the apple and fennel onto a serving dish, creating a mound. Place the salmon pieces on top. Garnish with the finely sliced star fruit.

Make a dressing with the sesame oil, apple vinegar, salt & pepper and sugar and pour over. Sprinkle over with the pumpkin seeds and herbs, it's ready.

Tips & Note

Make sure to salt the salmon liberally when boiling it, but don't overcook or the salmon will be too hard. The star fruit is not necessary. The Taihaku sesame oil I used is clear and won't colour the dish.

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