I'm not usually the biggest fan of salmon as I much prefer tuna or varieties of white fish. But on a recent Friday night my options were limited as the fish shop was closed so I picked up a couple fillets of salmon from Woolies and had to come up with a dish on the fly. I've been playing with different flavours lately and thought I'd try mixing up fennel with green apple to create contrasting textures but complementary tastes. It it super simple to make and it's quite an enjoyable dish.
I know the picture isn't the greatest but at 9pm an iPhone is my best friend when I need to take a quick photo. Trust me, this dish was fantastic and we really enjoyed the interplay of flavours.
- 2 medium salmon fillets
- 1 fennel bulb
- 1 green apple
- 2 tbsp white vinegar
- olive oil
Ideally, if you have one, set a mandoline to a 1.5mm slice and slice the fennel and apple until you have approximately 15 slices of each. Add the fennel and apple to a hot pan with a good amount of olive oil and the white vinegar. Cook for about five minutes or until the apple slices are soft and then set aside in a covered bowl. Add the salmon fillets and cook for a couple minutes on each side, until it is medium - still dark pink in the middle.
Add the salmon to a plate and pair with the apple and fennel. Garnish with some fennel tips and serve. Enjoy!