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Name: Salmon with Fennel, Rocket And Tomato Compote
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Bulb fennel; 5 Black olives; (halved); 2 tb Balsamic vinegar; 150 g Dried tomatoes; (sliced into; 2 Beef steak tomatoes; 1 400 g; (14 oz) fillet of; Juice and zest of 1 lemon; 100 ml Olive oil; (3fl oz); 2 Shallots; ; oz); 1 bn Rocket slices; 3 tb olive oil; 5 Green olives; (halved); ; salmon; 2 Garlic

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INGREDIENTS

1 Bulb fennel
5 Black olives; (halved)
2 tb Balsamic vinegar
150 g Dried tomatoes; (sliced into
2 Beef steak tomatoes
1 400 g; (14 oz) fillet of
Juice and zest of 1 lemon
100 ml Olive oil; (3fl oz)
2 Shallots
; oz)
1 bn Rocket slices
3 tb olive oil
5 Green olives; (halved)
; salmon
2 Garlic

Servings

INSTRUCTIONS

Mix the sliced fennel together with the olives, dried tomatoes, olive oil, lemon juice and season well. Set aside. For the tomato compote, sweat the shallots and garlic in the olive oil until transluscent. Add the tomatoes and balsamic vinegar, cook over a medium heat for about 10 minutes, most of the liquid should be evaporated. Keep warm. Season the salmon and pan fry for about 3 minutes each side in a little olive oil. Serve the salmon on top of the fennel mixture and tomato compote and scatter the rocket around.

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Nutrition

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Serving Size: 1 Serving (291g)
Recipe Makes: 1 servings

Calories: 170
Calories from Fat: 92 (54%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 12.8mg		0 %
Potassium 307.3mg		8 %
Total Carbohydrate 19.4g		6 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 19g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 170

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Salmon with Fennel, Rocket And Tomato Compote