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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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 1 servings|
|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 %|
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Calories per serving: 170
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