A delicate fish dish which will impress any dinner party guests – and it’s healthy, too
- 200g (7oz) green beans, trimmed1 fennel bulb
- A good handful of flat-leaf parsley, chopped
- 4 x 125g (4oz) salmon fillets
- 1-2 tbsp olive oil
- Salt and ground black pepper
- 12 cooked new potatoes, sliced, for serving
- For the anchovy dressing:
- 1 small clove garlic, peeled and crushed
- 4-6 anchovy fillets
- 4 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- Freshly ground black pepper
To make the anchovy dressing: pound the garlic with the anchovies to a paste, add the oil (use some of the oil from the can of anchovies, if you prefer) and vinegar, and season with pepper. Whisk to make a thick dressing.
Add the green beans to a pan of boiling water, bring back to the boil and cook for 2-3 minutes until just tender. Drain well and cool in iced water. Meanwhile, slice the fennel as finely as you can. Put into a bowl and stir in the beans and the chopped parsley.
Heat a frying pan over a medium heat for a couple of minutes. Cut each salmon fillet in half, brush with oil and season well. Fry the salmon pieces, skin-side down, for around 30 seconds. Then turn on to their sides and cook for 2 minutes more. Turn them all over and cook for another minute until just tender but still pink in the middle. Remove from the pan and set aside for a couple of minutes, while you arrange slices of potato and the fennel salad on serving plates. Place pieces of fish on top of each plate and spoon the dressing over.
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Use sugar-snap peas or mangetout instead of beans, if you prefer. This salad goes well with most types of fish.