Pan-fried salmon with scallops and fennel and pomegranate salad

It’s Monday, that means salmon for me.

Ingredients

• Salmon
• Scallops

• Fennel
• Pomegranate arils
• Red onion
• Parsley
• Mint
• Lime juice (3 tablespoons)
• Fish sauce (3 tablespoons)
• Icing sugar (1 tablespoon)
• Warm water (1 tablespoon)

Instructions

• Heat a cast-iron skillet to a high temperature so when you splash a little water on it the water vaporises immediately.
• Add a little high vapour point oil and brush over the surface of the hot skillet.
• Lay the salmon on the skillet skin-side down and cook for about 5 minutes.
• Carefully lift and flip the salmon and cook on the other surfaces.
• Allow the salmon to rest.
• Add a little Queensland nut oil and fry the scallops gently.

• Shave the fennel bulb with a mandolin while wearing a safety glove.
• Shave some red onion with a mandolin while wearing a safety glove.
• Whack a pomegranate to get the arils out. Avoid wearing a white T-shirt while doing this. If you have no concerns about how you look, wear an apron.
• Coarsely chop some parsley and mint leaves.
• Put all the salad stuff into a mixing bowl.
• Mix the icing sugar and warm water and then add in the lime juice and fish sauce.
• Dress the salad.

• Transfer the salad to a dinner plate and then lay the salmon and scallops next to the salad.