Crispy salmon with fennel, pear and cucumber salad

Method

• Step 1
  Place vinegar, sugar and 1/2 the oil in a bowl. Stir to combine. Add fennel, pear and cucumber. Toss to combine. Cover. Refrigerate for 15 minutes.
• Step 2
  Meanwhile, place salmon, skin-side up, on a large plate. Drizzle with 1/2 the remaining oil. Sprinkle well with salt and rub into skin. Place salmon, skin-side down, in a large, non-stick frying pan over medium-high heat. Cook for 5 to 6 minutes or until pan is hot and skin is crisp. Turn salmon. Cook for a further 3 to 4 minutes or until just cooked through. Transfer to a plate. Cover to keep warm.
• Step 3
  Place potato and remaining oil in a bowl. Season with salt and pepper. Toss to coat. Return pan to medium-high heat. Cook potato for 2 minutes each side or until golden and tender.
• Step 4
  Strain fennel mixture and discard liquid. Add dill. Season with salt and pepper. Toss to combine. Divide fennel mixture and potato among 4 bowls. Top with salmon and drizzle with dressing. Sprinkle with reserved fennel fronds. Serve.