Semi-cooked salmon with fennel seeds, sicilian salsa with capers and pistachios |

Preparation time: 30 min

Preheat your oven at 400 °F

• Salsa sicilienne

  Zest (using a fine grater) and squeeze the lemon into a bowl.

  Add olive oil and mustard.

  Peel the garlic clove and chop finely with the capers, anchovies and chilli pepper (or just some of it, if you want something less spicy). Cut the cherry tomatoes into 4 and add to the bowl.

  Shell the pistachios if necessary and chop coarsely. Chop the mint leaves and add to the bowl.

  Mix and adjust the seasoning, but you shouldn't need to add any salt as the capers and anchovies are already quite salty.

• Salmon

  Cut the salmon into 12 small cubes and season with fennel seed, ground in a mortar. Heat the oil in a non-stick frying pan, then place the seasoned salmon cubes one by one. Sear them until they are golden brown on one side, then place them on a baking sheet and cook for a further 3 minutes in the oven.

• On the plate

  Place a few arugula leaves at the bottom of your plates. Add the salmon steak and garnish with the salsa.