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Salmon with Greek fennel & anchovy mayo

Method

  • Bring the water and oil to the boil and continue boiling for 2-3 mins.  Then add the bay leaves, coriander seeds, peppercorns, seasonings, juice of 2 lemons and the thyme. Bring back to the boil, add the fennel and gently simmer for about 10 mins until tender. Set aside to cool in the liquid.
  • To make the anchovy mayo, combine the mayonnaise and sour cream with a good squeeze of lemon juice, the anchovies, mustard, 1 tbsp chopped parsley and a little salt. Taste for seasoning.
  • Grill the salmon on a lightly oiled grill (or BBQ) to the desired degree, seasoning and sprinkling with a little lemon juice as you do so.
  • To serve, spoon the fennel with a little of the cooking liquid into individual flat soup bowls and top with the salmon, a good dollop of mayo and a sprinkling of parsley.

Ingredients

  • 1 litre water
  • 125 ml olive oil
  • 3 bay leaves
  • 1 tspn coriander seeds
  • 6 black (or white) peppercorns
  • sea salt & freshly ground pepper
  • 3-4 lemons
  • a few fresh thyme sprigs
  • 3 small fennel, cleaned, cored & cut into 8-10 wedges
  • 4 tbsp mayonnaise
  • 2 tbsp sour cream
  • 3-4 anchovies, finely chopped
  • ½ tspn Dijon mustard
  • 2-3 tbsp chopped fresh parsley
  • 4 x 180 gm salmon fillets, pinboned
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm