Salmon mignons with pickled fennel
Fennel is just one of my all time favorite ingredients to add to any fish dish. This way of adding fennel is great because you can make extra and put it in the fridge as it will keep for up to 4 weeks. It brings a wonderful clean edge to your cooking and works brilliantly with the salmon.

4 6oz Macknight salmon mignons
2 tsp of olive oil
1/2 teaspoon of sea salt
The zest of half a lemon
2 bulbs of fennel
200ml of white wine vinegar
50g icing sugar
2 tsp of sea salt
1 tsp of fennel seeds
The juice of half a lemon

Here's How
For the pickled fennel, place the vinegar, icing sugar, salt and fennel seeds into a medium sized pan on a low heat to dissolve.  Meanwhile, cut the top and bottom off the fennel and cut the bulb down the middle.  Cut out the heart shaped core and discard, then using a sharp knife slice the fennel as thin as possible.  When the vinegar has come up to the boil and the sugar has dissolved, add the sliced fennel and put a lid onto the pan and leave to cool.  When the fennel has cooled, you can transfer it into a clean container and keep in the fridge for up to 4 weeks.  To cook the salmon, pre heat a non stick frying pan.  Drizzle the salmon with a little olive oil on both sides.  Season with flakes of sea salt and the zest of the lemon.  Cook the fish for approximately 4 minutes on each side until golden brown, or you can cook in the oven for 15-20 minutes on a non stick baking tray.  Add the slices of flavored butter and allow them to melt over the salmon.  Lift the fennel out of the pickling liquid and drain before placing on the plate with the cooked salmon.