Seared salmon with sauteed carrot and fennel, on linguine dressed with balsamic vinaigrette, served with a mint and garlic sauce.
- Set the linguine away to cook in a pot of boiling water. Drain once cooked, and toss in a balsamic vinaigrette.
- With a small knob of butter and a little splash of olive oil, saute the julienned carrot and fennel. Season with freshly ground black pepper and sea salt. Remove once vegetables are cooked.
- Prepare your salmon fillets, cutting them into small rectangular pieces. Salt the skin generously with seasalt and lay them skin side down on a piece of kitchen towel.
- Chop up a handful of mint leaves and mince it together with a small clove of garlic. Transfer to a mortar and pestle, add a little drizzle of good extra virgin olive oil and pound away till everything comes together as a sauce.
- As soon as the vegetables are out of the pan, sear the salmon fillets skin side down till golden. Flip the fillets after the skins are nicely browned, and remove once they are done. The pieces of salmon should be firm not hard, nor soft. Let them rest on a fresh piece of kitchen towel before plating up.