5th Jun 2013
Lightly smoked salmon fillets with fennel, radish and black olive salad
Wine: 2012 Taste the Difference Greco di Tufo (£10.49, Sainsbury's)
Salmon is quite a fleshy fish, so I'm after a white wine with texture as well as acidity and some zip here. Mindful of the fennel and the black olives, both of which are southern European flavours, I've chosen something from Campania, close the toe of Italy. It's savoury, spicy and fresh with plenty of weight and a long, satisfying finish. It looks good too.
Ingredients lightly smoked salmon fillets 1 tbsp olive oil 2 small bulbs fennel 1 bunch radishes 75g (3oz) frozen soya beans 50g (2oz) black olives For the dressing Juice from 1 large lemon 4 tbsp olive oil 1 tbsp mint leaves, finely chopped 1 tsp salt Preparation Cut the stalks from the top of the fennel and slice thinly. Cut the fennel in half and slice very thinly. Slice the radishes. Place the fennel and radishes in a bowl of iced water for ten minutes to crisp. Drain well and pat dry. Cook the soya beans from frozen in a pan of boiling salted water for 3-4 minutes. Drain and run under cold water.Place the fennel, radishes and soya beans in a large bowl, add the olives and mix well. Whisk together all the dressing ingredients and pour over the fennel, mix well. Heat a char-grill until very hot, brush the salmon fillets with the olive oil and cook for 2-3 minutes on each side or until cooked through. Divide the salad between four plates and place a fillet of salmon on top.