This is a fool-proof way to cook salmon; the results can be eaten warm from the pan or cold.

Words & Recipe: Lucy Corry  Styling & Photo: Carolyn Robertson

Serves: 6

INGREDIENTS

6 x 125-150g salmon fillets
1 large bulb fennel, thickly sliced horizontally
2 lemons, sliced
fresh herbs, for garnishing

METHOD

Remove the salmon from the fridge and season all over with salt and freshly ground black pepper.

Arrange the fennel and lemon slices in an even layer in a large, heavy frying pan (preferably with a glass lid). Set the pan over medium heat and pour in enough water to cover the fennel by about 1-2cm. Pop on the lid and let the water come to a simmer.

Arrange the salmon fillets on top of the fennel and lemon, skin-side down. The water level should just cover the salmon. If the tide is out, top up the pan with boiling water. Cover the pan and reduce the heat, so the water is at a gentle simmer. Cook for 4-6 minutes until the salmon is just cooked through.

Remove the pan from the heat and transfer the salmon to a serving plate (discard the fennel and lemon).

Garnish with herbs and serve with Horseradish & Caper Yoghurt.

Horseradish & Caper Yoghurt

Serves: 6

METHOD

Spoon 150g plain unsweetened greek yoghurt (I use Zany Zeus) into a small bowl.

Add the finely grated zest of 1 lemon and 2 tablespoons of freshly squeezed lemon juice, 3 tablespoons of horseradish sauce and 1 tablespoon of finely chopped capers. Stir until combined, then season to taste with salt and freshly ground black pepper. Cover and chill until ready to serve.

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