Serves 2

2 portions boneless Akaroa salmon, skin on
Salt flakes and freshly ground black pepper
1 cup (approx.) Salvagno extra virgin olive oil (EVO)
1 fennel bulb, trimmed
2 Tbsp Forvm Chardonnay vinegar
¼ cup Italian parsley leaves
2-3 Tbsp Salvagno pitted olives, including a little oil

Preheat oven to 150°C. Season salmon portions with salt. Arrange salmon to fit snugly in a single layer, skin-side down, in a small, deep-sided, ovenproof dish (the smaller the dish, the less oil you will need to use). Pour over enough EVO to cover, making sure the fish is completely submerged. Transfer to the oven and cook for 10-12 minutes for medium-rare, depending on the thickness of the portions. The salmon should feel set but still rosy in the centre. Cook for 18-20 minutes if you prefer well-done.

Carefully take the fish out of the warm oil and drain. Reserve the oil in the fridge to use again when cooking any other seafood dish. Finely shred the fennel and toss in a bowl with the vinegar to stop it from discolouring. Add parsley, olives and a little oil from the olive jar. Season with salt and pepper and toss well. Serve fennel salad on top of warm salmon portions.

Recipe by Julie Le Clerc



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