Seared salmon, fennel & baby potato saladby Jo Pearson | Cuisine issue #155
400g red-skinned baby potatoes
3 fennel bulbs, coarse outer leaves and stalks removed (fronds chopped and reserved)
30ml extra virgin olive oil
1⁄2 cup natural unsweetened yoghurt
zest and juice of 1 lemon
1 tablespoon chopped flat-leafed parsley
2 tablespoons vegetable oil
400g skinned and boned salmon fillet, cut into 1cm-thick slices
handful radicchio, thinly sliced
soft green herbs or micro herbs to garnish
Preheat the oven to 175°C. Cut the potatoes in half then boil in salted water until tender. Drain and cool.
Meanwhile, thinly slice 2 of the fennel bulbs then spread over a baking tray. Season with salt and freshly ground black pepper then drizzle with the extra virgin olive oil and roast for 20 minutes. Set aside.
Mix the potatoes, reserved fennel fronds, yoghurt, lemon zest and parsley together in a bowl. Reserve.
Heat the vegetable oil in a large frying pan until hot then fry the salmon slices on one side only for 30 seconds. Remove from the pan.
Use a peeler or mandoline to thinly shave the remaining fennel bulb. Arrange the salmon and potato salad on plates then sprinkle with the roasted and shaved fennel, radicchio and herbs. Drizzle with lemon juice.
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