Seared salmon with salad of shaved jerusalem artichoke, orange and fennel
Photo by Fiona Andersen
- Finely slice artichokes and fennel and place into a large bowl.
- Remove skin and pith from oranges with a sharp knife. Finely slice 3 oranges and add to the bowl. Squeeze juice from the remaining orange over the artichokes and fennel. Add parsley, onions, spinach and micro greens and reserve.
- Season salmon fillets with salt and freshly ground black pepper on both sides. Heat 40ml of olive oil in a large heavy based frying pan over a high heat. When oil starts to smoke, add salmon fillets and fry, skin side down, for 3 minutes. When salmon is two thirds cooked, turn and cook for a further 1 minute before removing from the pan and allowing to rest in a warm place.
- Add remaining olive oil to the salad and gently toss together. Divide between 4 plates, top with salmon and serve immediately.