Feel free to measure with your heart.

1x 150/200gram salmon portion from Fish4Africa

For the Salsa:

Green olives
1 tbsp Caperielles/capers
Loose handful of Basil
Loose handful of Parsley
Loose handful of Mint
2 tbsp African oils olive oil
1 tbsp African oils Apple Balsamic

For the Base:

2 tbsp Ricotta
Hand full of dill
Zest of 1/4 lemon

For the Salad:

1 big handful Wild rocket
1 Orange, segments
1/4 Fennel, sliced thin or use a Mandoline
Parmesan ( as your heart desires)
Pistachios ( also as your heart desires)

Step 1 – Prep the salmon: pat the salmon dry and season lightly with salt.
Set aside.

Step 2 – Make the ricotta base: chop fresh dill. In a small bowl, mix together the dill, ricotta, and lemon zest. Set aside.

Step 3 – Make the olive & caper salsa: finely chop basil, parsley, and mint. Then chop the olives and capers. Add everything to a bowl with olive oil and apple balsamic, and mix well (taste for balance).

Step 4 – Prepare the salad: thinly slice fennel, segment the orange, and grate parmesan. Toast pistachios in a dry pan for 2 minutes on medium heat, then chop roughly.

Step 5 – Cook the salmon: heat a stainless steel pan. Test with a few drops of water (they should sizzle and dance). Add olive oil once hot then place salmon skin-side down and cook on medium heat for 4 minutes. Flip with tongs or a fish spatula and finish cooking then remove from the pan and set aside.

Step 6 – Plate the dish: smear the ricotta base on the plate, add rocket, fennel, orange, parmesan, and pistachios, then place the salmon next to the salad. Spoon the olive & caper salsa over the salmon. Drizzle with African Oils EVO and Apple Balsamic.