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
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:
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