Salmon with Spring Green Salad

INGREDIENTS:

• 4 salmon fillets, with skin on
• 1 fennel bulb, finely sliced
• 250g fine French beans
• Fresh salad leaves of your choice
• A handful of flat leaf parsley
• A good glug of extra virgin olive oil
• Freshly ground black pepper and salt to taste

DRESSING:

• 4 anchovy fillets
• 1 garlic clove
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• Freshly ground black pepper

METHOD:

1. Using a pestle and mortar, prep your dressing by grinding the anchoives and garlic to a thick paste. Add the olive oil, red wine vinegar and stir everything to combine. Set to one side.
2. Blanch the fine French beans for around 3 minutes until just cooked, but still with some bite. Refresh in iced water.
3. Add the olive oil to the frying pan and heat for a couple of minutes. Cook the salmon fillets, skin side down for 3 minutes, then flip over and cook for another 3 minutes (or until cooked to your liking). Allow to rest for a few minutes.
4. Arrange the sliced fennel, fine French beans, salad leaves and parsley on your Denby plates. Add the salmon to the side and drizzle with the dressing. Enjoy.