Recipe - Salmon With Fennel Rocket And Tomato Compote

1 400 g; (14 oz) fillet of
; salmon
1 Bulb fennel
Juice and zest of 1 lemon
5 Green olives; (halved)
5 Black olives; (halved)
150 g Dried tomatoes; ( cut or sliced up into
3) (5
; oz)
1 bn Rocket slices
100 ml Olive oil; (3fl oz)
2 Shallots
2 Cloves garlic
3 tablespoon Olive oil
2 Beef steak tomatoes
2 tablespoon Balsamic vinegar

Mix the cut or sliced up fennel together with the olives, dried tomatoes, olive oil,
lemon juice and season well. Set aside.

For the tomato compote, sweat the shallots and garlic in the olive oil
until transluscent. Add the tomatoes and balsamic vinegar, cook over a
medium heat for about 10 minutes, most of the liquid should be evaporated.
Keep warm.

Season the salmon and pan fry for about 3 minutes each side in a little
olive oil. Serve the salmon on top of the fennel mixture and tomato compote
and scatter the rocket around.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.