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.
- 1 pound, 2 ounces very fresh boneless, skinless salmon
- 1 small pineapple (about 2 1/4 pound), peeled, cored and quartered
- 1 large fennel bulb, with fronds
- 1 large scallion, sliced
- 1 tablespoon dill seeds
- A pinch of nigella seeds
- A few sprigs of fresh dill, coarsely torn
- 1 teaspoon pink peppercorns in brine, drained
- Thin strips of zest and juice of 2 lemons
- 2 tablespoons extra-virgin olive oil
For the salad
With a sharp knife, cut the salmon into paper-thin slices on an angle. Set aside.
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.
Keep the fennel whole and slice it lengthwise, using a mandoline. Set aside. Reserve a few fronds for garnish.
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.
Drizzle with the oil and lemon juice just before serving.