Salmon, Cabbage and Fennel

Salmon, Cabbage and Fennel

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4 salmon fillets, skin on
2 tbsp olive oil
1 tbsp sesame oil
1 tsp nuoc mam
1 tbsp rice wine vinegar
1 garlic clove, crushed
Juice of 1/2 lime
1 tsp honey
Salt and pepper
1 tbsp olive oil
1/2 cup lardons/diced bacon
1/4 red onion, thinly sliced
2 small fennel bulbs, thinly sliced
1/2 small savoy cabbage, shredded
1/3 tsp fennel seeds
2 tsp honey


Mix the 2 tbsp olive oil, sesame oil, nuoc man, rice vinegar, garlic clove, lime juice, 1 tsp honey, salt and pepper together.  Put the salmon fillets in a zip lock bag and pour the marinade inside.  Squish around and allow to marinate for about 1 hour.

In the meantime, make the stir fry.  Heat the tablespoon of olive oil in a wok and add the bacon, then cook until the bacon begins to brown.  Add the onion and fennel, then cook until the fennel is tender.  Add the cabbage and cook just to wilt.  Remove from the flame and stir in the fennel seeds and honey.

Remove the salmon from the marinade and sear in a hot skillet until cooked to taste, turning every 2 minutes.  Serve with the cabbage.