Grilled Salmon, Sauce Verte and Fennel Salad

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

To cook salmon in this way, with the skin intact, produces a marvellous crust with the flesh of the fish being just cooked. The accompanying sauce is aromatic and mayonnaise-like in consistency and the fennel salad provides a nice crunchy contrast. You will need a stove-top cast-iron ribbed grill for this dish.


  • 700 g/ lb piece of boned fillet of salmon, scaled but not skinned, cut into 4 pieces
  • a little


Put the fennel in a bowl, season with salt and pepper, add lemon juice and mix thoroughly. Spoon over the olive oil and leave to marinate.

Preheat the grill. Bring a large pan of water to the boil, throw in the parsley and watercress leaves, give a quick stir and drain. Rinse briefly with cold water and squeeze dry in a tea towel. Chop the tarragon, mint and basil leaves with the anchov