Barbecue salmon with slow-cooked fennel and black olive tapenade

Photography by Fiona Andersen

Ingredients

6	Fennel bulbs, large
2 cups	Olive oil
2 ⅕ kgs	Boneless salmon fillets, whole (Main)
2	Lemons
2 heads	Garlic
100 ml	Extra virgin olive oil
1 cup	Olive tapenade, quality black,
150 ml	Extra virgin olive oil, to mix with the olive tapenade
1 to serve	Lemon, cut into wedges

Directions

1. Wash fennel bulbs and remove tough outer layers and stalks. Reserve stalks for later use. Roughly chop and place into a medium-sized pot with 2 cups of olive oil.Bring to a simmer, stirring from time to time, over a medium heat, then reduce to low heat and cook for a further 1 hour or until fennel is extremely soft. Remove from heat, drain off excess oil and reserve for later use.
2. Season salmon on both sides with a little salt and pepper. Lay an 80cm x 45cm piece of foil on a bench top. Place a similar-sized piece of baking paper on top of the foil. Scatter fennel stalks in the centre of the paper.Roughly slice lemons, cut garlic in half, across the bulb and add to the fennel stalks. Lay salmon on top, drizzle with extra virgin olive oil and carefully wrap in baking paper and foil to completely seal.
3. Place wrapped salmon on to a hot barbecue grill or plate and cook for 12-15 minutes on each side. Remove from heat and unwrap one corner of the foil to check that salmon is done. Allow to rest for 5 minutes before unwrapping.
4. Warm the fennel in a small pot and serve with salmon, black olive tapenade and lemon wedges