PAN-SEARED SALMON WITH POMEGRANATE, FENNEL AND TAHINI DRESSING
1 tbsp olive oil 2 salmon
fillets, skin on 50g
unhulled tahini Juice of
1 lemon Salt 1 fennel bulb, shaved on a mandolin Handful of mint
½ pomegranate, seeded
½ red onion, sliced
1. Heat the olive oil in a large non-stick frying pan. Cook the salmon, skin-side down, for 2-4 minutes before flipping and repeating on the other side. The skin should be crisp; the flesh medium-rare.
2. For the dressing, whisk together the tahini, lemon juice and 100ml of boiling water. Season to taste.
3. In a separate bowl, create a salad by mixing together the fennel, mint, pomegranate seeds and onion, plus a pinch of salt.
4. Serve the salmon with the salad and drizzle over the dressing. Supper sorted.