Ingredients

• 4 x 175g/6oz thick salmon fillets
• skin and pin bones removed
• 1 tbsp olive oil
• salt and freshly ground black pepper
• ½ unwaxed lemon
• juice only
• 2 bulbs fennel
• outer leaves removed
• cut in half
• finely sliced on a mandoline (green fronds reserved)
• 100g/3½oz pine nuts
• lightly toasted in a dry frying pan
• 8 mi-cuit tomatoes
• chopped
• 100g/3½oz crème fraîche
• ½ unwaxed lemon
• juice only
• plus 1 unwaxy lemon
• zest only
• 1 chilli
• seeds removed
• finely chopped
• 3 fresh mint sprigs
• leaves only
• roughly chopped
• 100ml/3½fl oz olive oil
• squeeze lemon juice
• 4 lemon wedges
• to serve

Directions

• For the salmon
• heat a griddle pan over a high heat. Rub the salmon fillets all over with olive oil and season on both sides with salt and freshly ground black pepper.
• When the griddle pan is hot
• add the salmon fillets and grill for 4-5 minutes
• turning once
• or until they have golden-brown chargrill marks on both sides and are just cooked through.
• Transfer the salmon fillets to a warm plate. Pour over the lemon juice and set aside to rest.
• For the salad
• in a large bowl
• mix together the sliced fennel
• fennel fronds
• pine nuts and mi-cuit tomatoes until well combined. Stir in the crème fraîche
• lemon juice and lemon zest and set aside.
• For the chilli and mint dressing
• mix all of the chilli and mint dressing ingredients together in a bowl until well combined.
• To serve
• divide the fennel and pine nut salad equally among four serving plates. Place a piece of griddled salmon on top of each. Drizzle over the chilli and mint dressing and garnish with a lemon wedge.