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10 -15 minutes

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5 to 10 minutes

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Salmon and tuna tartare with edamame beans

Grilled salmon and fennel

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

About 300 g lightly smoked salmon or trout
Sea salt and freshly ground black pepper
Olive oil
2 bulbs fennel, fronds included
Lemon wedges, for squeezing

Method

Lightly salt and oil the fish. Trim and cut the fennel into slim wedges, then drizzle with oil and season to taste.
Spread out on a grill pan and slide under a hot grill for 5 minutes or until tender and starting to catch.
Remove and keep warm. Lay a bed of fennel fronds on the same pan, then top with the fish, skin side up, and slide under the grill for a few minutes or until the skin crisps and browns – don’t turn.
Season with pepper and serve with the fennel wedges and lemon for squeezing.

Cook’s note: A small red fish, boned and butterflied, would be good too, though you’d need to flip to cook the flesh side.

Per serving: 1826.2 kJ, 29.7 g protein, 27.2 g fat, 21.7 g carbs

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