Salmon, fennel and peanut salad
By: Simon Rimmer From: Good Food Live
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Salmon, fennel and peanut salad
- Prep time:
- 15 mins, plus 15 mins 'poaching'
- Cook time:
- 5 mins
- Serves:
- 4
For an elegant fish dish with a difference try Simon Rimmer's simple recipe for a tasty poached salmon salad
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Ingredients
- black pepper
- 1 tsp White peppercorns
- 2 Bay leaves
- 1 bulb Fennel, finely sliced, top reserved
- 600 ml water
- 4 Salmon, (175g each)
- 300 g fine green beans, cooked
- 200g sugar snap peas
For the dressing:
- 3 plum tomatoes
- 2 tinned anchovies, chopped
- 1 Onion, thinly diced
- juice of 2 limes
- 50ml nut oil
- small handful of Basil
- 1 red chilli, finely chopped
- splash of Fish Sauce
- 30 g roasted Peanuts, crushed
Method
1. Put 2 tablespoons of salt, the white peppercorns, bay leaves and fennel tops in a saucepan. Pour in the water.2. Bring to the boil and then take off the heat. Add the salmon, cover and leave for 15 minutes to poach the salmon.
3. Remove the salmon, allow to cool, then break into large chunks.
4. Meanwhile, make the dressing. In a bowl, mix together the tomato, anchovy, onion, lime juice, oil, basil leaves, chilli fish sauce and peanuts, combining well.
5. Mix together the salmon, fennel, beans and sugar snap peas. Season with salt and freshly ground pepper. Toss with the dressing and serve.
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