Marinated Salmon With Fennel And Dill Salad

Total Time: 40 mins Preparation Time: 35 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lemon, zest of, finely grated
• 1 lime, zest of, finely grated
• 1 small onion, roughly chopped
• 1 leek, green part trimmed, cut into chunks
• 2 bunches fresh dill, leaves picked
• 2 1/4 lbs side fresh salmon, skin left on
• 2 ounces superfine sugar
• 3 tablespoons wine vinegar
• 1 teaspoon wine vinegar
• 1/2 cup water
• 1 large fennel bulb
• lemon juice
• 1 pinch salt
• 3 tablespoons dijon mustard

Recipe

• 1 put the lemon and lime zest, onion, leek and a small handful of the dill in a food processor and whiz to a smooth paste.
• 2 spread the paste evenly over the salmon - this marinade will partially cook the salmon and help draw out any moisture.
• 3 cover with plastic wrap place a couple of food cans or heavy weights in a large dish and use to weigh down the salmon and encourage the flavours to penetrate. chill for 24 hours.
• 4 heat the sugar, wine vinegar and water in a small saucepan until the sugar has dissolved.
• 5 meanwhile, thinly slice the fennel. put in a bowl and toss with a squeeze of lemon juice and a pinch of salt. toss with a small handful of the dill, then pour over the hot vinegar syrup. set aside until completely cool.
• 6 rinse the salmon and pat dry with kitchen paper. spread the cut side evenly with the mustard. sprinkle over the remaining dill, pressing it into the mustard to coat.
• 7 working from the tail end and using a sharp knife with a narrow flexible blade, slice the salmon very thinly - you should be able to see the blade of the knife through the flesh. arrange the slices on a serving plate.
• 8 strain the juices from the fennel, and pile into the centre of the plate.