

Salmon Poached in EVO with Fennel & Olive Salad
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...
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