Seared salmon with cavolo nero and fennel seeds

Seared salmon with cavolo nero and fennel seeds

Core recipe

Serves 2

1 wild salmon fillet per person

juice of one lemon

freshly ground black pepper

500g cavolo nero (black cabbage), use savoy cabbage or kale if you can’t find this

2 tsp olive oil

1 garlic clove, peeled and finely chopped

1 tbsp fennel seeds, crushed   

tamari

Marinate the salmon for 1 hour in the lemon juice. Grind black pepper on to the fish then place under a pre-heated hot grill for 1 minute. Turn over and sear on the other side.

Strip the cavolo nero leaves from their stems. Chop them roughly. Heat the oil in a pan and cook the garlic until it starts to colour, then add the fennel seeds. Fry for a minute more and then add the cavolo nero and some tamari. Put the lid on and cook for a few minutes.