A golden take on Salmon Broth, built on tahini and lemon and finished the way we like it. Ready in about 2 hr 25 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the tahini and lemon elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the chickpeas and the rest of the tahini and lemon flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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