If you are lucky enough to get a fennel
bulb with fronds, pick them off and keep
them. Trim the fennel; then, using a
mandolin or a very sharp knife, slice it
as thinly as possible. Bring a large pan of
salted water to the boil, and have a bowl
of iced water ready. Tip the fennel into
the pan, leave for 30 secs, then lift
into the iced water with a slotted spoon.
Roughly chop the tomatoes. Put a
sieve over a large bowl and squeeze the
seeds and juice from the tomatoes with
your hands. Get rid of the seeds but keep
the juices ready to make the dressing.
Add the lemon zest and juice, olive oil
and a good pinch of salt to the tomato
juices and stir well. Drain the fennel well
and add to the bowl along with the
olives, capers and the tomato flesh.
Mix well, then set aside.
Heat oven to 180C/160C fan/gas 4.
Cut the salmon into 4 fillets, rub well with
the vegetable oil and season with salt
and pepper. Heat a griddle or frying pan
with an ovenproof handle, then cook the
salmon, skin-side down, over a medium
heat for 7 mins. There may be some
smoke, but what is important is that the
salmon is well charred so it has a bitter,
crisp bottom and the flesh is sweet, soft
and almost translucent inside. Now pop
the salmon into the oven, still skin-side
down in the pan, then roast for 3 mins
until just cooked through.
Roughly chop the parsley and mix
through the salad. Serve the salad on
plates, then carefully lift the salmon
from the pan and sit it on top, skin-side
up. Drizzle with a little more extra
virgin olive oil and tuck in.