Marinated Salmon With Fennel and Dill Salad

Ingredients

• 1 lemon, zest of, finely grated
• 1 lime, zest of, finely grated
• 1 small onion, roughly chopped
• 1 leek, green part trimmed, cut into chunks
• 2 bunches fresh dill, leaves picked
• 2 1/4 lbs side fresh salmon, skin left on
• 2 ounces superfine sugar
• 3 tablespoons white wine vinegar
• 1 teaspoon white wine vinegar
• 1/2 cup water
• 1 large fennel bulb
• lemon juice
• 1 pinch salt
• 3 tablespoons Dijon mustard

Directions

1. 1

   Put the lemon and lime zest, onion, leek and a small handful of the dill in a food processor and whiz to a smooth paste.

2. 2

   Spread the paste evenly over the salmon - this marinade will partially cook the salmon and help draw out any moisture.

3. 3

   Cover with plastic wrap place a couple of food cans or heavy weights in a large dish and use to weigh down the salmon and encourage the flavours to penetrate. Chill for 24 hours.

4. 4

   Heat the sugar, white wine vinegar and water in a small saucepan until the sugar has dissolved.

5. 5

   Meanwhile, thinly slice the fennel. Put in a bowl and toss with a squeeze of lemon juice and a pinch of salt. Toss with a small handful of the dill, then pour over the hot vinegar syrup. Set aside until completely cool.

6. 6

   Rinse the salmon and pat dry with kitchen paper. Spread the cut side evenly with the mustard. Sprinkle over the remaining dill, pressing it into the mustard to coat.

7. 7

   Working from the tail end and using a sharp knife with a narrow flexible blade, slice the salmon very thinly - you should be able to see the blade of the knife through the flesh. Arrange the slices on a serving plate.

8. 8

   Strain the juices from the fennel, and pile into the centre of the plate.