- ½ aioli recipe
- 850 ml organic chicken or vegetable stock, lightly seasoned
- 8 baby bulbs fennel, stalks removed and herby tops reserved
- 4x120 g salmon steaks, from sustainable sources, ask your fishmonger, scored
- 1 small handful fresh mint, ripped
- 1 small handful fresh basil, leaves picked
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- 100 g green beans, tops removed
- 100 g podded broad beans
- 100 g podded peas
First, make the aïoli. When you've done that, bring your stock to the boil in a large pan then add your fennel and allow this to boil for 4 minutes while you heat up a non-stick frying pan. Take your salmon steaks and, if you fancy it, you could finely slice a little of your mint and basil and push this into the score marks. Pat the salmon steaks with a little olive oil, season and place skin-side down in the frying pan. Leave them for 2 minutes to get really crispy then check how they're doing. They'll want around 4 minutes on the skin side and 1 minute on the other. You'll get an idea of how they're cooking as you'll see the salmon change colour.
When the fennel has had 4 minutes, add the green beans and the broad beans. Give them a further 2 minutes. By this time you will probably want to turn over the salmon steaks for their last minute. Add the peas to the other veg and cook for a final 2 minutes. Don't be tempted to overcook the salmon – remove it from the heat. Divide the vegetables between 4 bowls, rip over the mint and basil, ladle over some of your hot cooking stock and place the salmon on top. Serve with a dollop of aïoli. Fantastic!