sam woods crispy skin salmon with beet and apple salad

Ingredients

• 200 g salmon fillets
• 1 beetroot grated
• 1 carrot grated medium
• 1/2 green apple grated
• 2 kale leaves large finely sliced stalk removed
• 1/2 fennel bulb finely sliced
• 1 pinch salt and pepper *to taste
• 2 tbs tahini
• 4 tsp extra virgin olive oil
• 1/2 tbs apple cider vinegar
• 1/2 lemon juiced