- 1 fennel bulb, including leaves
- 2 tbsp sea salt
- 1 tsp white peppercorns
- 2 bay leaves
- 4 x 175g/6oz salmon fillets
- 300g/10½oz fine beans, cooked
- 200g/7oz sugar-snap peas, cooked
- salt and freshly ground black pepper
- 3 plum tomatoes
- 2 anchovy fillets (either salted or fresh)
- 1 onion, finely chopped
- 2 limes, juice only
- 50ml/2fl oz groundnut oil
- small handful basil leaves, torn
- 1 red chilli, deseeded and finely chopped
- splash Thai fish sauce
- 30g/1½oz roasted peanuts, crushed
- With a sharp knife or scissors, remove the leaves from the fennel. Place it, along with the salt, peppercorns and bay leaves, in a saucepan with about 600ml/1 pint of water. Set aside the fennel bulb to use later.
- Bring to the boil and then remove from the heat.
- Carefully add the salmon to the pan. Cover and leave for 15 minutes, then remove the salmon and allow to cool.
- To make the dressing, place the plum tomatoes, anchovy fillets, chopped onion, lime juice, groundnut oil, basil leaves, red chilli, fish sauce and roasted peanuts in a blender, then pulse to a slightly chunky paste.
- Add the fennel bulb to a saucepan of boiling water, cook for a few minutes until softened, then finely slice it and place in a large bowl.
- Break the salmon into large chunks, then toss with the fennel. Add the beans and sugar snaps, and salt and freshly ground black pepper to taste.
- Pour over the dressing and arrange on a serving plate. Serve straightaway.