Recipe Simon Thomas & Natalie Thomas

Serving size: Serves 4-6
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Side dish
Favourite flavours: Salad

Real Living recipe for Roast salmon with pickled fennel, cucumber and mint salad

INGREDIENTS

4 salmon fillets
Olive oil
Sea salt & black pepper
3 fennel bulbs
2 Lebanese cucumbers

Dressing
2 tbsp white wine vinegar
Juice of 1 lemon
2 tsp caster sugar
1 bunch mint, to garnish

Equipment
Baking tray
Foil
Mandoline or sharp knife
Container with lid
Large serving bowl

METHOD

At home

Preheat oven to 220°C (200°C fan).

Drizzle salmon with a little olive oil, season with salt and black pepper and place on baking tray.

Bake for 10 to 15 mins. Let cool then wrap in foil.

Using a mandoline or sharp knife, finely slice fennel (reserving fronds) and cucumber and place in container.

Make dressing Dissolve sugar in vinegar and juice. Season well and pour over fennel and cucumber. Add lid and refrigerate for 1 hour or until required.

At the picnic

Drain excess juices from fennel mix and place in bowl. Gently flake salmon into bowl and toss to combine. Garnish with mint leaves and reserved fennel fronds.

Note Simon and Natalie from The Sydney Picnic Co. prepared and packed our delicious spread. For a special occasion or simply for a hassle-free picnic day, contact these picnic pros on 0420 943 670; Sydneypicnic.com.au

Transport in an esky and keep the salad and fish separate until ready to serve.