Average: 3.4 (4 votes)


1L light fish or chicken stock
1 garlic clove
1 stick celery
1 onion
1 small carrot
1 bay leaf
1/2 fennel bulb (or 3 sticks wild fennel)
250ml Chapel Hill unwooded chardonnay
White peppercorns
400g fresh salmon pin bones removed and skinned (ask your fishmonger to do this)

Honey-mustard dressing
1 tbsp mustard
1 tbsp honey
1 tbsp white wine vinegar
1/2 small shallot, peeled
150ml Chapel Hill olive oil

1 fennel bulb sliced finely
100g almonds roasted
4 mandarins peeled and pith removed from the segments
Salmon (see above)
100g baby spinach or wild rocket washed and drained well
Salad dressing (see above)
Shaved pecorino, to serve
1 tsp black sesame seeds, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To poach the salmon, place the stock on the stove in a medium sized saucepan.
Add the garlic, celery, onion, carrot, bay leaf, fennel, white wine and peppercorns.

Bring to the boil then reduce heat to low. Add the salmon and simmer for 6 minutes or until the salmon is almost cooked. The salmon should feel firmer and a pale pink colour. It should flake easily. If unsure, cut through the thickest part of the fish. If undercooked, return to the pot and leave for a two more minutes.

Drain the salmon and allow to cool in the fridge.

To make the dressing, place the mustard, honey, white wine vinegar and shallot into a food processor and blend until pureed. During blending, gradually add the oil until the dressing thickens. Season to taste with salt and pepper. Place in the fridge for later.

To make the salad, place the fennel, almonds, mandarin, baby spinach and dressing in a large mixing bowl. Toss gently to combine.

Break up the cooked salmon into long flakes. Scatter half through the salad, and toss to combine. Divide among four plates and along with the remaining salmon.

Sprinkle over the sesame seeds and pecorino.

Enjoy with Chapel Hill Verdelho or Unwooded Chardonnay.