Serves
4×150-175g (5-6oz) middle-cut salmon fillets, skinned 3tbsp clear honey 1tbsp olive oil juice of 1 lemon about 2tbsp chopped fresh thyme new potatoes, to serve.
For the salad
1 fennel bulb, thinly sliced 6 spring onions, thinly sliced 3tbsp extra virgin olive oil 1tbsp lemon juice 1tbsp clear honey 4tbsp Greek yogurt salt and black pepper 1 Romaine lettuce, shredded 2tbsp chopped parsley 2tbsp snipped fresh chives.
1- Make the salad. Mix the fennel and spring onions in a bowl with the olive oil, lemon juice, honey, yogurt, and seasoning. Toss the lecture in a separate large salad bowl with the chopped fresh herbs and seasoning. Cover both bowls and refrigerate for about 1 hour.
2- Cut each salmon fillet into for lengthways-they will look like flat sausages. Toss in the honey and season will. Heat the oil in a large non-stick frying pan and pan-fry the salmon over a high heat for 2-3 minutes on each side or until just opaque. Take care when turning the salmon as it breaks up quite easily. Add the lemon juice and thyme to the pan and heat until bubbling.
3- Toss the fennel salad through the lettuce, then spoon the honeyed salmon on top. Serve warm.