Salmon with fennel and olive

Salmon is one of my favorite fishes. This time I wished to pair it up with some clean and distinct flavors. The meaty bitterness of green olives, the piquant flavor from capers, the heat of green peppercorns, and the delicate sweetness of fennel – all complimented well the soft succulent oily salmon. Baking the dish helped retaining the flavors of each of the components. A drizzle of olive oil completed it.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS

(Serves 2)

2 salmon fillet (~200g each)

1 small fennel bulb

10 green olives

10 capers

10 green peppercorns

Oregano

Salt, olive oil

METHOD:

1.      Finely chop the fennel bulb. Cut the olives into quarters.

2.      Rub the fish fillets with olive oil, salt and oregano.

3.      In a baking tray, put the fish fillets skin side down. Add the chopped fennel, olives, capers and oregano.

4.      Bake at 200°C for 20 minutes.

5.      Serve with a drizzle of extra virgin olive oil.