Lots of pungent flavours in this dish, from the peaches and fennel to pinenuts and feta cheese.

Salmon En Saor with Peaches, Fennel, Arugula, Onions, Feta Cheese & Pinenuts

Serves four

For the salmon

1 lb salmon cut into 4 filets
2 oz white wine vinegar
1 shallot chopped
1 tbsp sugar
¼ tsp salt
4 oz water
2 bay leaves

For the salad

1 lb firm peaches
1 fennel shaved
1 red onion julienne
1 bunch arugula
3 tbsp feta cheese crumbled
2 tbsp pinenut
2 oz extra virgin olive oil
1 lemon juiced
Salt & pepper to taste

Prepare the salmon:

Boil the water and the vinegar with the salt and the sugar, bay leaves, set aside until needed, once cooled strain the leaves out, you now have a sweet and sour broth.

Preheat a skillet and add some olive oil it, sear both sides of the salmon and immediately add the red onions and the strained sweet and sour liquid and bring to a boil, remove from the fire and set aside to cool.

Prepare the salad:

Cut the peaches in strips using a peeler or a very sharp knife; add them to a bowl containing the fennel, arugula, red onion, feta cheese and pinenuts. Combine olive oil and lemon juice, drizzle over salad, adding salt and pepper to taste.

Recipe courtesy Massimo Capra