Salmon with fennel, rocket and tomato compote
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 400 g; (14 oz) fillet of | |
| ; salmon | ||
| 1 | Bulb fennel | |
| Juice and zest of 1 lemon | ||
| 5 | Green olives; (halved) | |
| 5 | Black olives; (halved) | |
| 150 | grams | Dried tomatoes; (sliced into 3) (5 |
| ; oz) | ||
| 1 | bunch | Rocket slices |
| 100 | millilitres | Olive oil; (3fl oz) |
| 2 | Shallots | |
| 2 | Cloves garlic | |
| 3 | tablespoons | Olive oil |
| 2 | Beef steak tomatoes | |
| 2 | tablespoons | Balsamic vinegar |
Directions
Mix the sliced fennel together with the olives, dried tomatoes, olive oil, lemon juice and season well. Set aside.
For the tomato compote, sweat the shallots and garlic in the olive oil until transluscent. Add the tomatoes and balsamic vinegar, cook over a medium heat for about 10 minutes, most of the liquid should be evaporated.
Keep warm.
Season the salmon and pan fry for about 3 minutes each side in a little olive oil. Serve the salmon on top of the fennel mixture and tomato compote and scatter the rocket around.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.