- 4 salmon fillets, each around 150 g, with skin
- 2 tsp sea salt
- 2 small fennel tubers
- 4 tbsp light sour cream
- 1 tbsp chopped garlic
- 1 tbsp finely chopped red onion
- 1 handful ruccola
- oil for frying
Scrape scales off the fish skin. Sprinkle salt on the salmon fillets and brush them with oil. Grill the fish in a grill pan for around 5 minutes with the skin side down. Turn the fish and fry it on the other side for 1–2 minutes.
Rinse and split the fennel tubers in two lengthways, and then cut them into thin slices crosswise. Mix together heavy sour cream and garlic and stir in fennel and red onion.
Serve the salmon freshly grilled on a bed of ruccola and fennel.