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Meats Sami Superchefs 1 Servings

INGREDIENTS

1 400 g, 14 oz fillet of
salmon
1 Bulb fennel
Juice and zest of 1 lemon
5 Green olives, halved
5 Black olives, halved
150 g Dried tomatoes, sliced into
3 5
oz
1 Rocket slices
100 Olive oil, 3fl oz
2 Shallots
2 Cloves garlic
3 T Olive oil
2 Beef steak tomatoes
2 T Balsamic vinegar

INSTRUCTIONS

Mix the sliced fennel together with the olives, dried tomatoes, olive
oil, lemon juice and season well. Set aside.  For the tomato compote,
sweat the shallots and garlic in the olive oil  until transluscent. Add
the tomatoes and balsamic vinegar, cook over a  medium heat for about
10 minutes, most of the liquid should be  evaporated. Keep warm.
Season the salmon and pan fry for about 3 minutes each side in a
little olive oil. Serve the salmon on top of the fennel mixture and
tomato compote and scatter the rocket around.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God grades on the cross, not the curve.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1107
Calories From Fat: 448
Total Fat: 51.1g
Cholesterol: 0mg
Sodium: 1051.1mg
Potassium: 3092.5mg
Carbohydrates: 154.6g
Fiber: 6.6g
Sugar: 8.4g
Protein: 23g


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