SalmonIn a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture and pickled cucumber.
Pickled CucumberCut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl. Grate the fresh root ginger. Cut the stem ginger into thin slices. Combine sugar, vinegar and both kinds of ginger together. Add to cucumber slices and mix well. Refrigerate overnight or for a few hours before serving.Recipe reprinted with permission of Hunters Rest Hotel in Rustenburg's Head Chef, Ulric Kiefer.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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