Wednesday, 22 April 2020

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.

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