Salmon with kohlrabi and fennel slaw recipe

André Dupin
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Salmon with kohlrabi and fennel slaw recipe

Seared salmon fillet with a slaw made of fennel and kohlrabi dressed with Greek yogurt and served with a sauce of cherry tomatoes, basil, garlic and black olives. 

At a glance
  • Cuisine English
  • Recipe Type Main
  • Difficulty Easy
  • Preparation time 15 mins
  • Cooking time 5 mins
  • Serves 6 people
Ingredients
For the fish
  • 750 g (26.5oz) salmon fillets
  • 6 pinches Maldon salt
  • 20 ml (0.7fl oz) olive oil
  • 1 lemon
For the sauce
  • 350 g (12.3oz) cherry tomatoes
  • 0.5 bunch basil
  • 2 banana shallots
  • 30 g (1.1oz) black olives
  • 100 ml (3.5fl oz) olive oil
  • 6 pinches Maldon salt
  • 500 g (17.6oz) ice cubes
  • 1 garlic cloves
  • 1 bunch rocket
For the vegetables
  • 2 fennel
  • 1 kohlrabi
  • 0.5 bunch flat leaf parsley
  • 6 pinches Maldon salt
  • 100 g (3.5oz) Greek yogurt
  • 1 garlic clove
  • 1 lemon

Step-by-step

  1. For the sauce: bring a sauce pan of water to the boil. Place the ice cubes in a bowl and cover with cold water.
  2. Remove the stems from the cherry tomatoes and immerse in the boiling water for 10 - 15 seconds. Remove from the boiling water and submerge in the iced water. Remove the tomatoes from the water once they are cold and remove the skins with your fingers. Cut the cherry tomatoes in half and place in a bowl, season with salt and allow the salt to extract the juices from the tomatoes for 30 minutes.
  3. Peel and finely dice the shallot and garlic. Pick the leaves form the basil and carefully cut the leaves. Add the olives, diced shallot and garlic to the tomatoes and add the olive oil. Fold through the basil and keep the sauce at room temperature and allow the flavours to develop.
  4. For the slaw: peel the kohlrabi and slice very finely either with a sharp knife or mandolin. Cut the slices into very thin strips (julienne) and season with salt to soften the kohlrabi. Cut the fennel in half and remove the tough core. Slice the fennel very finely on a mandolin and season with salt to wilt the fennel.
  5. Peel and finely dice the garlic. Pick the leaves from the parsley and roughly chop. Mix the fennel, kohlrabi, garlic and parsley with the greek yogurt and add a squeeze of lemon juice.
  6. Pick though the rocket and remove any damaged leaves. Wash in cold water.
  7. For the salmon: preheat the oven to 180'C. Heat a frying pan or griddle until very hot.
  8. Season the salmon with salt and rub in the olive oil. Sear the salmon in the pan for 1 minute on each side. Transfer the salmon to the oven and cook for 2 minutes. The salmon needs to be pink in the middle.
  9. Remove from the oven and allow to rest for a few minutes. Squeeze on the lemon juice.
  10. To assemble: place a small pile of slaw in the middle of a plate. Break the salmon into uneven pieces where it naturally separates and sit the salmon on top of the slaw.
  11. Drizzle the sauce vierge around the pate and over the salmon and finish the dish with a few sprigs of rocket.

Recipe provided by L'atelier des Chefs.

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