Green Bean Fennel Salad

Ingredients

• 3 bulbs fennel (with greens)
• 300 g green beans
• Salt
• 300 g very fresh salmon fillet
• Pepper
• 4 tbsp olive oil
• 1 Red Onion
• 1 tbsp White Wine Vinegar
• 1 tbsp Lemon Juice
• 1 tsp coarse mustard
• 2 tbsp vegetable broth
• 1 tsp capers (jar)

Instructions

1. 1.

   Clean, wash, quarter the fennel and slice it lengthwise into very thin slices. Finely chop the fennel fronds. Wash and trim the beans, then boil them in salted water for about 6 minutes. Add the fennel slices and cook for another 2 minutes. Drain everything, rinse with cold water, and let drain well.

2. 2.

   Meanwhile, rinse the salmon under cold water, pat dry, season with salt and pepper. Heat 1 tbsp oil in a pan and sear the salmon over medium heat until golden brown all around. Reduce the heat and finish cooking until the salmon is translucent.

3. 3.

   Peel the onion, halve it, and cut into thin strips.

4. 4.

   Whisk together vinegar, lemon juice, mustard, salt, pepper, 2 tbsp oil, and vegetable broth to make the vinaigrette.

5. 5.

   Heat the remaining oil in a pan and sauté the onion, fennel, and beans over medium heat for 2–3 minutes. Remove from heat and let cool slightly. Cool the salmon, flake it roughly with a fork, then gently mix with the vinaigrette, capers, and vegetables. Season with salt and pepper and serve on plates, sprinkled with fennel fronds.