Pan fried Salmon with Fennel Shavings and Saffron Aioli
By Sophie Michell
Published on 24 April 2022
Salmon is wonderful in the summer poached and served hot or cold. Then I have made a fresh tasting salad with fennel and a lovely saffron aioli.
This recipe makes a little extra aioli, but this is brilliant with lots of different things, like a dip for raw vegetables.By Sophie MichellTime and servings
25 minsTotal time
4Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 1 tbsp of capers
- 1 free range egg yolk
- 4 skinless salmon steaks (about 200g each)
- 2 bulbs of fennel
- 1 red onion, sliced
- 2 lemons, juiced (one for the salad and one for the aioli)
- 100 ml of olive oil, plus 2 tsp for the salmon
- 1 garlic clove
- 1 pinch of saffron
Method
Step 1
Firstly trim the fennel and then cut it as thinly as possible (I use a mandolin for this) then mix with the lemon juice, capers and onions. Finally, add the olive oil and season. Do this about an hour beforehand if possible.Step 2
Then make the aioli. Place the garlic in a blender with the egg yolk and saffron, then blitz for 2 minutes. Then very gradually pour the olive oil, while the machine is still on. It should become pale and thicker. Season and add some lemon juice.Step 3
Heat a griddle pan or a frying pan hot and then add a little oil, season the salmon and cook for about 4 minutes each side then serve up with the salad and a drizzle of aioli.