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Páves of Salmon with Roasted Fennel and Sauce Vierge


  • For the fennel

  • olive oil

  • 3 large fennel bulbs, trimmed and sliced

  • pinch of soft brown sugar

  • salt and freshly ground black pepper

  • For the salmon

  • 4 salmon fillets, skinless

  • 2 tbsp olive oil

  • salt and freshly ground black pepper

  • 2 tbsp dry white wine

  • For the sauce vierge

  • 125ml (4floz) olive oil

  • 2 shallots, finely chopped

  • 1 garlic clove, cut in half

  • 4 ripe plum tomatoes, skinned, deseeded and roughly diced

  • pinch of soft brown sugar

  • small handful basil, roughly torn

  • 1 tbsp white wine vinegar

  • salt and freshly ground black pepper


  • For the fennel:

  • 1.

    Pre-heat the oven to 180°C/gas mark 4.

  • 2.

    Place the fennel in a large bowl with the oil, sugar, salt and pepper and give it a mix ensuring the fennel is well coated.

  • 3.

    Place the fennel on a baking sheet and bake for 45 minutes, turning the fennel over every 15 minutes until softened with a good golden colour.

  • 4.

    Remove from the oven and keep warm.

  • For the salmon:

  • 1.

    Pre-heat a griddle pan until smoking hot.

  • 2.

    Brush both sides of salmon with olive oil and season with salt and pepper.

  • 3.

    Add the salmon skinned side down and sear for a minute until it has taken on a good golden colour.

  • 4.

    Sprinkle over the wine, leave to sizzle for a few seconds then turn over.

  • 5.

    Cook for 30 seconds then remove from the heat, the salmon will continue to cook in the residual heat in the pan.

  • For the sauce vierge:

  • 1.

    Heat a small saucepan and add a little oil and the shallots cook for a few seconds then add the tomatoes and cook for a few seconds more.

  • 2.

    Add the rest of the oil and the vinegar and gently warm through until hot but not boiling.

  • 3.

    Add in the sugar and basil stir well then remove from the heat.

  • 4.

    Remove the garlic and season to taste.

  • To serve:

  • 1.

    Place the fennel on a serving plate topped with the salmon and drizzle the sauce vierge around.

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