- 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
- 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.