Salmon Poached in EVO with Fennel & Olive Salad
Fennel, olives, and salmon come together in perfect harmony to create this fresh summer dish you'll return to time and time again.Serves 22 portions boneless Akaroa salmon, skin onSalt flakes and...
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Ingredients
- 2 portions boneless Akaroa salmon, skin on
- Salt flakes and freshly ground black pepper
- 1 cup (approx.) Salvagno extra virgin olive oil (EVO)
- 1 fennel bulb, trimmed
- 2 Tbsp Forvm Chardonnay vinegar
- ¼ cup Italian parsley leaves
- 2-3 Tbsp Salvagno pitted olives, including a little oil
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