Ingredients: 4 tablespoon tahini
8 tablespoons lemon juice
4 salmon fillets
2 small bulbs fennel, very finely sliced crosswise
1 bunch mint, leaves picked
Method:
Combine tahini and lemon. Add a little water until it is a good
sauce consistency.
Heat 3 tablespoons olive oil in a medium frying pan over
medium heat. Season salmon and cook skin side down for 3
minutes or until the skin is crispy and starting to go brown. Turn
and cook the other side until cooked to your liking. About 2
minutes.
Meanwhile combine mint and sliced fennel.To serve, spread a
bed of tahini over the base of each plate. Top with a little of the
mint and fennel and lastly the fish.
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