Fennel poached salmon
½ tsp, black variety
600 g, (4x150g fillets)
1 small, thinly sliced, fronds reserved
8 large, thinly sliced
½ small, thinly sliced
Baby spinach leaves
White wine vinegar
½ medium, chopped
- Place 1.25 litres (5 cups) water, fennel seeds and peppercorns in a large non-stick frying pan and heat over medium heat. Bring to a simmer and reduce heat. Add salmon and gently simmer, uncovered, for 10 minutes (the water should be barely bubbling).
- Meanwhile, combine sliced fennel, radish, onion, spinach, oil and vinegar in a bowl.
- Using a slotted spatula, remove salmon from poaching liquid. Discard poaching liquid. Top salad with salmon and avocado. Sprinkle with fennel fronds to serve.