Seared and marinated salmon with shaved fennel and orange

Serves 4

Ingredients

300g organic salmon, skinned

For the marinade

80g salt
100 g Demerara sugar
1 lemon, zested
1 lime, zested
3 white peppercorns, crushed

For the dressing

1 orange, segmented
1 head of fennel, shaved
1tbsp white wine vinegar
3tbsp olive oil
Salt & pepper (to taste)

To make the marinade

Mix all the ingredients together well. Place the salmon in the mixture and leave to marinade for 3 hours.

To make the dressing

Mix the olive oil and white wine vinegar together and season to taste. Shave the fennel and set aside with the segmented orange.

To serve

Cut the salmon into slices approximately 2cm thick. Add a drop of olive oil to a pan and once very hot, sear the salmon on all sides and set aside. Mix together the fennel, orange, and dressing and lay on  your plate, laying the seared salmon on top.