Summer Salmon, Fennel and Feta Salad Recipe

Ingredients

For the fennel salad

• 150ml/5fl oz olive oil
• 1 tbsp fennel seeds
• 1 star anise
• 150ml/5fl oz white wine
• 1 lemon, sliced
• 2 small leeks, trimmed
• 3 small baby fennel bulbs, trimmed
• 1 green and 1 yellow courgette, thinly sliced
• 1 tbsp white wine vinegar
• 1 tsp honey
• 100g/3½oz fresh peas, briefly blanched
• ½ fennel bulb, thinly sliced

For the salmon

• 300g/10½oz good-quality salmon
• 1 slice stale bread, crusts removed and cut into cubes
• salt and white pepper

For the feta dressing

• 200g/7oz feta
• 1–2 tbsp soured cream
• 1 tbsp mayonnaise
• 1 tbsp white wine vinegar, to taste
• salt and freshly ground black pepper

Method

1. To make the fennel salad, warm the olive oil in a large saucepan over a medium heat and add the fennel seeds and star anise to release their aroma. Pour in the white wine and add the lemon slices for a bright, acidic base. Add the trimmed small leeks, baby fennel bulbs and the thinly sliced green and yellow courgettes. Cover the pan and braise gently for around 25 minutes, or until the vegetables are soft but still retain some structure. Keep the braised vegetables warm while you prepare the rest of the dish. Spoon out four tablespoons of the braising liquid into a small bowl, then whisk in the white wine vinegar and honey to make a light dressing—adjust the honey if you prefer a sweeter or more balanced dressing.

2. Meanwhile, prepare the salmon by seasoning both sides with salt and white pepper. Heat a tablespoon of oil in a hot frying pan and add the salmon, skin-side down if it has skin, frying until it is just cooked through and flakes easily when tested with a fork. Remove the salmon from the pan and set aside to rest briefly. If the pan needs more oil, add another tablespoon and then fry the cubed stale bread until the croutons are golden-brown and crisp on all sides. Season the croutons with a little salt and pepper, then transfer them to a plate to cool slightly—these will add a crunchy contrast to the soft vegetables and creamy dressing.

3. For the feta dressing, place 150g/5½oz of the feta into a blender or use a hand blender and combine with the soured cream, mayonnaise and the white wine vinegar. Blitz until the mixture is smooth and creamy; add a little more soured cream if you want a looser consistency. Taste and season with salt and freshly ground black pepper, keeping in mind that feta can be salty, so season carefully.

4. To assemble and serve, spoon the feta dressing onto a large serving plate or individual plates as a base. Lift the cooked vegetables out of the pan—allow any excess cooking liquid to drain—and tumble them over the dressing so the warm vegetables begin to meld with the feta. Scatter the briefly blanched peas and the raw thinly sliced half fennel bulb over the vegetables for freshness and crunch. Flake the rested salmon into large pieces and arrange on top. Drizzle the honey-and-wine dressing over everything for a sweet-acid balance, then crumble the remaining feta over the dish and sprinkle the croûtons across the top for texture. Serve immediately while the vegetables and salmon are still warm.