One Fresh Plate: Salmon, Pineapple And Fennel Salad

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Australian chef Chris Honor is a master of his craft: elevating vegetable dishes using the best product, keeping things utterly simple and bringing vibrant, healthy produce-driven food to the masses. His North London restaurant, Chriskitch, is a must-visit for any fan of fresh, vegetable-forward cuisine, and his new cookbook is packed with hits. 

A fatty fish like salmon goes well with acidic ingredients, and here caramelized pineapple bolsters the lemon tang. This is gorgeous on its own as an appetizer or as part of a selection for a main dish. 

Reprinted with permission from Chriskitch: Big Flavors From a Small Kitchen

One Fresh Plate: Salmon, Pineapple And Fennel Salad
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  • 1 pound, 2 ounces very fresh boneless, skinless salmon
  • 1 small pineapple (about 2 1/4 pound)
  • 1 large fennel bulb
  • 1 large scallion
  • 1 tablespoon dill seeds
  • A pinch of nigella seeds
  • A few sprigs of fresh dill
  • 1 teaspoon pink peppercorns in brine
  • Thin strips of zest and juice of 2 lemons
  • 2 tablespoons extra-virgin olive oil
  1. With a sharp knife, cut the salmon into paper-thin slices on an angle. Set aside.
  2. Cut the pineapple pieces in half lengthwise, then slice thinly. In a nonstick skillet, dry-fry the pineapple slices until caramelized on both sides. Set aside.
  3. Keep the fennel whole and slice it lengthwise, using a mandoline. Set aside. Reserve a few fronds for garnish.
  4. Arrange alternating slices of pineapple, fennel, scallion, red onion, and salmon on a platter, then scatter the seeds, dill, peppercorns, fennel fronds, and lemon zest on top.
  5. Drizzle with the oil and lemon juice just before serving.
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