Seared salmon with salad of shaved jerusalem artichoke, orange and fennel

Fiona Andersen

Ingredients

2	Jerusalem artichokes, medium, washed (Main)
1	Fennel bulb, large
4	Oranges
¼ cup	Parsley, Italian, picked
4	Spring onions, finely sliced
2 cups	Baby spinach
1 cup	Microgreens
150 ml	Extra virgin olive oil
4 fillets	Salmon, skin on and pin-boned (Main)

Directions

1. Finely slice artichokes and fennel and place into a large bowl.
2. Remove skin and pith from oranges with a sharp knife. Finely slice 3 oranges and add to the bowl. Squeeze juice from the remaining orange over the artichokes and fennel. Add parsley, onions, spinach and micro greens and reserve.
3. Season salmon fillets with salt and freshly ground black pepper on both sides. Heat 40ml of olive oil in a large heavy based frying pan over a high heat. When oil starts to smoke, add salmon fillets and fry, skin side down, for 3 minutes. When salmon is two thirds cooked, turn and cook for a further 1 minute before removing from the pan and allowing to rest in a warm place.
4. Add remaining olive oil to the salad and gently toss together. Divide between 4 plates, top with salmon and serve immediately.