Salmon with a Fennel and Asparagus Salad

(Serves 8)

Ingredients Salmon

• 800 grams salmon, thinly sliced

Ingredients Dressing

• 3 tablespoons lime juice
• 1 small clove garlic, crushed
• 1 tablespoon grated fresh ginger
• 1 tablespoon fish sauce
• 3 drops Tabasco
• 2 tablespoons finely chopped chives
• 1 shallot very finely chopped
• 60 mls olive oil
• 60 mls canola oil
• Combine the dressing ingredients well and spoon over the salmon slices.
• Allow to sit for up to 1 hour

Ingredients Salad

• 32 medium asparagus spears, blanched in boiling salted water and refreshed under cold water.
• 2 medium fennel bulbs, thinly sliced, blanched for 1 minute in boiling salted water then drained
• and refreshed in cold water
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• salt and freshly ground black pepper
• fresh dill for garnishing
• Combine the oil and lemon juice and season to taste. Add fennel and combine.

Method

Place 4 asparagus spears on each plate. Divide the fennel salad between the 8 plates, laying it on top of the asparagus but not covering the tips. Place the salmon to the side of the salad and spoon over a little dressing. Grind over a little fresh ground black pepper and garnish with fresh dill sprigs. Accompany with thinly sliced sourdough or ciabatta if desired.