2 large fennel bulbs
6 ripe tomatoes
zest and juice 1 lemon
3 tbsp extra-virgin olive oil , plus extra to serve
100g black olives , pitted
1 tbsp capers , drained
600g piece wild salmon fillet, skin on and scaled
1 tbsp coconut oil
2 x 20g packs flat-leaf parsley , leaves roughly chopped
If you are lucky enough to get a fennel bulb with fronds, pick them off and keep them.
Trim the fennel; then, using a mandolin or a very sharp knife, slice it as thinly as possible.
Bring a large pan of salted water to the boil, and have a bowl of iced water ready. Tip the fennel into the pan, leave for 30 secs, then lift into the iced water with a slotted spoon.
Roughly chop the tomatoes. Put a sieve over a large bowl and squeeze the seeds and juice from the tomatoes with your hands.
Get rid of the seeds but keep the juices ready to make the dressing.
Add the lemon zest and juice, olive oil and a good pinch of salt to the tomato juices and stir well.
Drain the fennel well and add to the bowl along with the olives, capers and the tomato flesh. Mix well, then set aside.
Heat oven to 180C/160C fan/gas 4. Cut the salmon into 4 fillets, rub well with the vegetable oil and season with salt and pepper. Heat a griddle or frying pan with an ovenproof handle, then cook the salmon, skin-side down, over a medium heat for 7 mins.
There may be some smoke, but what is important is that the salmon is well charred so it has a bitter, crisp bottom and the flesh is sweet, soft and almost translucent inside.
Now pop the salmon into the oven, still skin-side down in the pan, then roast for 3 mins until just cooked through.
Roughly chop the parsley and mix through the salad.
Serve the salad on plates, then carefully lift the salmon from the pan and sit it on top, skin-side up.
Drizzle with a little more extra virgin olive oil and tuck in.