Cooking Time: Up to 15 mins
Serves: 2   

Ingredients

25g of ciabatta or similar bread, torn into pieces, crust on
1 small head of fennel
175g of French beans, topped and tailed
2 x 175g skinned salmon fillets
1 tablespoon of extra virgin olive oil
3 heaped tablespoons of Sacla' Pesto alla Genovese or Sacla' Classic Pesto
balsamic vinegar, for drizzling
a few fine strips of lemon zest (optional but recommended)*
sea salt and freshly ground black pepper

Instructions

Boil the pan of water ready for the beans

Quickly blitz the bread into roughly chopped bread crumbs in a food processor

Slice your fennel paper-thin. Now cook the beans for 4-5 minutes until tender, drain and refresh fully with cold water. Blot dry ready for the salad.

Rub a little olive oil all over the salmon and season generously

Heat a medium-sized frying pan until it's really hot, then add the salmon cooking it for about 7 minutes, depending on how chunky it is

Turn halfway through cooking (we think it's best slighly pink in the middle), and leave to rest on a plate while you fry the crumbs

So in the same pan, with the heat turned down to moderate, heat a tablespoon of olive oil and fry the bread crumbs for a couple of minutes, stirring until crisp and golden. Tip into a small bowl and stir in the Sacla' Pesto.

Split the beans and fennel between two salad plates, drizzle with a little olive oil and balsamic vinegar and grind over some salt and pepper

Lay the warm salmon on top, spoon over the pesto crumbs and scatter over the lemon zest if you fancy it

Serve to plenty of applause

*Wherever possible buy unwaxed lemons for dishes where you're using the zest. Most lemons are coated with a wax to make them shiny, but it can spoil the citrusy flavour