Salmon with Fennel, Rocket and Tomato Compote

1 400 g; (14 oz) fillet of salmon
1 Bulb fennel
Juice and zest of 1 lemon
5 Green olives; (halved)
5 Black olives; (halved)
150 g Dried tomatoes; (sliced into 3) (5 oz)
1 bn Rocket slices
100 ml Olive oil; (3fl oz)
2 Shallots
2 Cloves garlic
3 tb Olive oil
2 Beef steak tomatoes
2 tb Balsamic vinegar

Mix the sliced fennel together with the olives, dried tomatoes, olive oil, lemon juice and season well. Set aside.

For the tomato compote, sweat the shallots and garlic in the olive oil until transluscent. Add the tomatoes and balsamic vinegar, cook over a medium heat for about 10 minutes, most of the liquid should be evaporated. Keep warm.

Season the salmon and pan fry for about 3 minutes each side in a little olive oil. Serve the salmon on top of the fennel mixture and tomato compote and scatter the rocket around.

Salmon with Fennel, Rocket and Tomato Compote printer friendly version located here. (Just the recipe. Nothing else.)
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