BLACK PEPPER-CRUSTED SEARED SALMON WITH FENNEL
By Frederic Faucheux
INGREDIENTS For the fennel seasoning: 120ml grapeseed oil 25ml light soya sauce 45ml yuzu juice 1 tbsp garlic puree A dash of black pepper 50g fennel, thinly sliced and soaked in ice water for 1 hour For the ponzu dressing: 65ml rice vinegar 35ml light soya sauce 10ml lemon juice 2 tbsp olive oil 150g salmon, sliced and seasoned with salt and black pepper 1 small red capsicum, julienned 1 red radish, thinly sliced DIRECTIONS 1 To make the fennel seasoning, combine the grapeseed oil, soya sauce, yuzu juice, garlic puree and black pepper in a mixing bowl. Stir in the fennel and set aside. 2 Combine the ingredients for the ponzu dressing. Mix well and set aside. 3 Heat the oil in a pan. Sear the salmon’s outer edges, turning it every 5sec. Remove from heat. 4 Transfer the salmon onto a serving plate and top with fennel seasoning. 5 Drizzle the ponzu dressing, garnish with capsicums and red radish, and serve.