This light, fresh salmon salad can be served as an entrée or as part of a main course buffet.
Serves: 4–6
INGREDIENTS
500 gram piece salmon fillet, skin on
Dressing
3 tablespoons olive oil
zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon wholegrain mustard
1 teaspoon honey
sea salt and freshly ground pepper
Salad
1 fennel bulb
1 shallot, very thinly sliced
1 orange
8 large black olives, pitted and thinly sliced
METHOD
Dressing: Place all the ingredients in a large bowl, season and whisk to combine.
Salad: Remove the fennel stalks and reserve the fronds. Quarter the fennel and cut out the tough core. Slice very thinly. A mandolin is good for this. Add to the dressing with the shallot. Peel the orange with a sharp knife, removing all the white pith. Holding the orange over the fennel salad, cut between the membrane to remove the orange fillets. Squeeze the juice from the membrane into the salad. Halve the orange segments and gently combine with the fennel.
To assemble: Remove the pin bones from the salmon with tweezers and slice the salmon thinly with a very sharp knife. Arrange the salmon on a serving plate in a single layer.
Scatter with the fennel salad and the olives. Spoon the dressing from the salad over the top and garnish with the reserved fennel fronds and a grind of black pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.