Recipe from Riverstone Kitchen Another Helping
By Bevan Smith
Ingredients
—Pickled vegetables ½ head cauliflower 4 fennel bulbs, trimmed 4 red onions, peeled 4 Tbsp coriander (cilantro) seeds 2 Tbsp mustard seeds 1 Tbsp whole peppercorns 1 bay leaf 2 sprigs fresh thyme Juice of 3 lemons 150ml (about 5 fluid ounces) white wine vinegar 600ml (about 20 fluid ounces) water 200ml (about 7 fluid ounces) olive oil Makes 10 cups Seared salmon 4 x 180g (6 ounce) salmon fillets, skin on and pin-boned Sea salt and pepper 30ml (2 Tbsp) olive oil 5 cups pickled vegetables 1 cup large green olives ½ cup Italian parsley, picked ½ small red onion, finely sliced ¼ cup fennel tips, roughly chopped 30ml (2 Tbsp) extra virgin olive oil 1 lemon, quartered (optional)
Method
—Pickled vegetables
1 Slice the cauliflower into 1cm slices, the fennel into quarters, and each onion into 6–8 wedges. Place the spices, herbs, lemon juice, vinegar, water and olive oil into a non-reactive pot and bring to the boil.
2 Place the fennel in the cooking liquid first and cook for 2 minutes, then add the cauliflower and cook for a further 2 minutes. Add the onion and cook until they are almost tender but still crunchy.
3 Remove pot from the heat and allow the vegetables to cool in the liquor. Store pickled vegetables in in the refrigerator in their liquor until ready to use (up to two weeks).
Salmon and finishing off
1 Season salmon fillets with salt and pepper on both sides. Heat olive oil in a large heavy-based frying pan (skillet) over a high heat. When oil starts to smoke add salmon fillets and fry, skin-side down, for 3 minutes. When salmon is two-thirds cooked, turn and cook for a further minute before removing from the pan and allowing to rest in a warm place.
2 Place the pickled vegetables in a large bowl along with the olives, parsley, red onion and fennel. Toss to combine and divide between four plates.
3 Place the salmon on top of the pickled vegetables, drizzle with extra virgin olive oil and place a piece of lemon on the side, if using. Serve immediately.
Riverstone Kitchen Another Helping by Bevan Smith $49.99
Published by Riverstone Kitchen Photography by Fiona Andersen
Available in leading NZ bookstores and online through the Riverstone Kitchen website
http://www.riverstonekitchen.co.nz
Other recipes by Bevan Smith on Shared Kitchen:
Paddle Crab with Capellini, Fennel, Chilli & Garlic
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- Avocado & peach chutney
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- Paddle crab capellini
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- Strawberry tartlets
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