Bart's Recipes
Start with preparing the fish and vegetables. Finely chop some of the fresh dill and parsley. Rub the wild salmon fillet with a little olive oil and firmly press the finely chopped herbs onto the fish. Slice the half fennel bulb, the half cucumber, and the four radishes on a mandoline into paper-thin slices. Reserve some dill for garnishing.
Preheat the oven to 180 degrees Celsius or use a skillet on the stovetop. Cook the seasoned salmon until done in eight to ten minutes. Make sure the fish doesn't dry out and remains juicy inside. Remove the salmon from the pan or oven and set it aside briefly.
Make the dressing by mixing the tablespoon of tahini, the juice of the half lemon, and a tablespoon of water in a large bowl. Add a pinch of cumin and some sea salt and whisk everything until smooth. Add the sliced fennel, cucumber, and radish to the bowl and toss everything together so the dressing coats the vegetables evenly.
Divide the fresh salad onto a plate. Place the warm, cooked wild salmon whole on top. Finally garnish the dish with the reserved fresh dill and serve immediately.
