Salmon En Saor With Peaches And Fennel

Lots of pungent flavours in this dish, from the peaches and fennel to pinenuts and feta cheese.

Lots of pungent flavours in this dish, from the peaches and fennel to pinenuts and feta cheese.

Salmon En Saor with Peaches, Fennel, Arugula, Onions, Feta Cheese & Pinenuts

Serves four

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For the salmon

1 lb salmon cut into 4 filets
2 oz white wine vinegar
1 shallot chopped
1 tbsp sugar
¼ tsp salt
4 oz water
2 bay leaves

For the salad

1 lb firm peaches
1 fennel shaved
1 red onion julienne
1 bunch arugula
3 tbsp feta cheese crumbled
2 tbsp pinenut
2 oz extra virgin olive oil
1 lemon juiced
Salt & pepper to taste

Prepare the salmon:

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Boil the water and the vinegar with the salt and the sugar, bay leaves, set aside until needed, once cooled strain the leaves out, you now have a sweet and sour broth.

Preheat a skillet and add some olive oil it, sear both sides of the salmon and immediately add the red onions and the strained sweet and sour liquid and bring to a boil, remove from the fire and set aside to cool.

Prepare the salad:

Cut the peaches in strips using a peeler or a very sharp knife; add them to a bowl containing the fennel, arugula, red onion, feta cheese and pinenuts. Combine olive oil and lemon juice, drizzle over salad, adding salt and pepper to taste.

Recipe courtesy Massimo Capra

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