Salmon with a Fennel and Asparagus Salad

10:00 pm on 22 December 2003

(Serves 8)

Ingredients Salmon

  • 800 grams salmon, thinly sliced

Ingredients Dressing

  • 3 tablespoons lime juice
  • 1 small clove garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon fish sauce
  • 3 drops Tabasco
  • 2 tablespoons finely chopped chives
  • 1 shallot very finely chopped
  • 60 mls olive oil
  • 60 mls canola oil
  • Combine the dressing ingredients well and spoon over the salmon slices.
  • Allow to sit for up to 1 hour

Ingredients Salad

  • 32 medium asparagus spears, blanched in boiling salted water and refreshed under cold water.
  • 2 medium fennel bulbs, thinly sliced, blanched for 1 minute in boiling salted water then drained
  • and refreshed in cold water
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt and freshly ground black pepper
  • fresh dill for garnishing
  • Combine the oil and lemon juice and season to taste. Add fennel and combine.


Place 4 asparagus spears on each plate. Divide the fennel salad between the 8 plates, laying it on top of the asparagus but not covering the tips. Place the salmon to the side of the salad and spoon over a little dressing. Grind over a little fresh ground black pepper and garnish with fresh dill sprigs. Accompany with thinly sliced sourdough or ciabatta if desired.

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