Crisp Skin Salmon with Shaved Fennel

Ingredients

• 2 salmon fillet, skin on (about 150g)
• 1 fennel bulb, shaved paper thin
• 2 tbsp extra-virgin olive oil
• 1 lemon, juiced
• 2 tbsp dill fronds, chopped
• 1 tsp neutral oil, for the pan
• Sea salt and black pepper (to taste)

Instructions

1. 1

   1. Dry the skin: Pat the skin bone dry with kitchen paper and salt it generously. Leave uncovered for ten minutes while you make the salad.

2. 2

   2. Dress the fennel: Toss the shaved fennel with lemon juice, olive oil, dill, salt and pepper. Let it sit so it softens slightly.

3. 3

   3. Sear skin-side down: Heat neutral oil in a non-stick pan until shimmering. Lay the salmon skin-side down and press flat for ten seconds. Cook undisturbed for five minutes.

4. 4

   4. Flip briefly: Turn and cook thirty to sixty seconds only, so the centre stays translucent. Rest on a warm plate, skin-side up.

5. 5

   5. Plate: Pile the fennel salad on the plate, set the salmon alongside so the skin stays crisp, and spoon over the salad juices.