fen­nel and pink pep­per­corn salmon with rocket and fen­nel salad

donna hay - Fresh + Light - - Summer Skewers -

600g skin­less salmon, cut into 3cm cubes 2 zuc­chini (cour­gette), cut into rib­bons 2 ta­ble­spoons pink pep­per­corns

1 tea­spoon fen­nel seeds

1 tea­spoon sea salt flakes

2 ta­ble­spoons ex­tra vir­gin olive oil

2 cups (50g) baby rocket (arugula) leaves

2 baby fen­nel, trimmed and shaved

2 ta­ble­spoons lemon juice store-bought hum­mus and lemon wedges, to serve ¼ cup (40g) toasted pine nuts Pre­heat a char­grill pan over high heat. Al­ter­nately thread the salmon and zuc­chini onto 8 metal skew­ers.

Place the pep­per­corns, fen­nel seeds and salt in a mor­tar and grind with a pes­tle un­til fine. Press into the salmon.

Driz­zle the skew­ers with the oil and cook, turn­ing, for 6–8 min­utes or un­til cooked to your lik­ing.

Place the rocket, fen­nel and lemon juice in a large bowl, sea­son with salt and toss to com­bine. Di­vide the hum­mus be­tween plates and top with the salad, skew­ers and pine nuts. Serve with lemon wedges. SERVES 4.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.