Glazed salmon fillet with fennel and orange salad

Start with the fennel and orange salad. Thinly slice the fennel, peel the oranges and segment them, removing the membrane.

Season the salad with extra virgin olive oil, apple cider vinegar, one tablespoon of Sandro Vanini Orange Purée Mostarda, salt and pepper. Set aside.

Prepare the salmon. Cut the salmon fillet into 6 portions, brush each piece with Sandro Vanini Orange Purée Mostarda and cook in a hot non-stick pan with a drizzle of olive oil, a few minutes on each side, until perfectly seared. Season with a pinch of salt and pepper.

Plate and serve. Arrange the salmon on a bed of fennel and orange salad. Finish with additional Orange Purée Mostarda, redcurrants and a few sprigs of dill. Enjoy!