B-well Seared Salmon with Grilled Fennel and Leek
(13 Sep 2018)

Seared salmon served with a fennel and grilled leek

B-well Seared Salmon with Grilled Fennel and Leek

Recipe by Nicole Snelling

100g Salmon fillet
1 Fennel bulb, thinly sliced
3-4 Baby leeks
2 Tbsp B-well Canola oil
1 Tbsp Fennel seeds
1 Tbsp Cumin seeds
1 Tbsp Sunflower seeds, toasted
1 tsp Brown sugar
Handful dill, finely chopped
Salt and pepper

Bring a griddle pan to a high heat, bast the baby leeks with a teaspoon of B-well Canola oil.
Char grill the leeks for 2-3 minutes, then remove from heat and set aside.
Bring a non-stick pan to a medium-high heat, add 1 Tbsp B-well Canola oil and sliced fennel bulb, allow to cook for 6-7 minutes until golden brown.
Add cumin seed and fennel seeds, allow to cook for 1-2 minutes until fragrant, then add the sugar and allow to caramelise for 1-2 minutes, then set aside.
Add a Tbsp B-well oil to a non-stick pan then add the salmon fillet, skin side down to the pan. Press the fillet down firmly to ensure the skin does not shrink to much.
Cook the fillet for 4-5 minutes until the skin lifts easily lifts off the pan and is golden brown, then flip and cook for a further 2-3min until the salmon has cooked through.

Add the leeks and fennel together, heat through, season with salt and pepper, add chopped dill and sunflower seeds, then serve topped with salmon. 


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