About This Recipe
Samphire, fennel and orange salad:
⅓ of a bulb of fennel, thinly sliced
1 orange, skinned and cut into segments
1 red chilli, finely chopped
½ cup of mint leaves, finely chopped
1½ tbsp extra-virgin olive oil
½ tbsp white wine vinegar
New potato rosti:
300g new potatoes
1-2 cloves of garlic, crushed
Green fronds from the fennel
Fresh ground salt and pepper
2 large salmon fillets
Individual elements of this meal can be prepared in advance, then assembled when you are ready to eat.
- Bring a large pan of water to the boil and blanch the samphire for 2 minutes. Remove it with a slotted spoon and refresh in a large bowl of ice-cold water.
- With the water still on the boil, add the new potatoes and cook for 10-12 minutes, then drain and set aside to cool.
- Meanwhile, slice the fennel thinly and add to the cold water with the samphire so that the cut edges don’t go brown. Reserve any green fronds for the rosti. Mix the chilli, mint, oil and vinegar, and allow to infuse.
- When you are ready to eat, roughly chop the new potatoes and mix in the garlic and fennel fronds and season with salt and pepper. Heat a large frying pan to a high heat with some olive oil.
- Divide the new potato mix into two ‘cakes.’ Press down in the hot frying pan with the back of a spatula and fry for 3-4 minutes on each side, until they are crispy and brown. I like to use rosti rings to make the cakes an even size and shape, but this is purely aesthetic.
- If your salmon fillets are an uneven thickness, cut them into a thick and a thin fillet. Make sure the frying pan is good and hot (that way the skin won’t stick) and cook skin side down for 1½-2 minutes. Turn and cook the other side until the middle part of the cut edge just turns pale. Remove the thin fillets after about 30 seconds. The thick pieces may need a little longer.
- Drain the vegetables and toss with the dressing and orange segments. Squeeze what’s left of the orange after the segments have been removed over the top to extract the juice.
- Serve immediately.