This dish resulted from two seasonal occurrences: the appearance of fresh vegetables, carrots, fennel and spring onions in the market, and the fact that our somewhat decrepit freezer needs defrosting when the weather gets warmer; our kind neighbours offer its contents temporary asylum, alas not spatially limitless, which is why we decided to dispose of the frozen salmon fillets…
This dish is quite nice as a starch-free meal, but it works well with basmati rice.
What you need
- 400-500 g salmon fillet (without skin), cut into strips
- salt, pepper, Cajun spice mix, fresh herbs (tarragon and dill taste very pleasant, if you like it a bit less subtle, try lovage and coriander)
- 2-3 spring onions, thinly sliced (about 2mm)
- 1 leek, sliced without tough green leaves
- 2-3 cloves of garlic, thinly sliced
- 2 medium sized carrots thinly sliced
- 1 small fennel, cut three times lengthwise and then thinly sliced, with the greens
- 2 tblsp olive oil
- 2 tblsp fish stock powder or vegetable stock
- 80 ml dry sherry
What you do
- Season the salmon and sprinkle with the herbs. Ensure that the grill or salamander is hot.
- In an ovenproof cast-iron pan, heat the oil and sauté the spring onions and the garlic (ideally to a crispy consistency.
- Add the rest of the vegetables, and sauté without letting them colour. They should still have plenty of bite.
- Sprinkle with stock powder and drizzle the sherry over the mixture.
- Lay the salmon strips on top of the vegetables so they are heated from below. When you watch them you will see how the colour of the cooked salmon, a turn lighter pink slowly rises. When they are done about half-way up, put the dish under the grill, keeping an eye on it not getting too dark (this should take about 5 minutes tops). This ensures that the salmon is hot but still juicy on the inside.
- Season the vegetable bed to taste and add perhaps a bit more sherry or water if it looks too try.
- Serve immediately (as the salmon cools down fast) perhaps with a squirt of crema di balsamico on the plate or over the fish.