Confit salmon with fennel salad
Serve whole at the table or plate up portions for a restaurant feel.
SERVES 6-8PREP 20 mins, plus briningCOOK 20 mins
✱ 500g salmon side, pin boned ✱ 1tsp each cumin and coriander seeds, toasted and finely ground ✱ Finely grated zest 1 lemon, plus wedges for serving ✱ 1tbsp sea salt ✱ 1tsp caster sugar ✱ Olive oil ✱ 1 loaf ciabatta, sliced and toasted
FOR THE SALAD
✱ 1 small red onion, thinly sliced ✱ 2tbsp apple cider vinegar ✱ 1tsp caster sugar ✱ 1 small fennel bulb, trimmed ✱ 4-6 mixed radishes ✱ Small bunch dill, roughly chopped ✱ 50g pine nuts, lightly toasted
FOR THE PEA GUACAMOLE
✱ 1 avocado, roughly chopped ✱ 120g frozen peas, edamame beans or a mix, defrosted ✱ Juice ½ lemon ✱ 2tbsp chopped pickled jalapenos (optional)
Put the salmon in a snug roasting dish. Mix the ground spices with the
