Seared Salmon

Method

1. Prepare the paprika oil: heat a small pot with neutral oil (e.g., sunflower) and add smoked paprika. Warm over very low heat until the oil reaches 40-50°C (do not boil). Let infuse for a few minutes, then strain through a paper towel or fine sieve. Set aside to cool.
2. Meanwhile, prepare the zucchini cream. Separate the green skin from the white flesh of the zucchini. Finely chop the green parts. In a small saucepan, heat a drizzle of oil and a small piece of garlic. Add the chopped green zucchini, a pinch of salt, and just enough water to cover. Cook until the zucchini is very tender. Discard the garlic, then blend the mixture until smooth. Set aside.
3. Cut the white part of the zucchini into small cubes (about 0.5 cm). In a non-stick pan, heat a drizzle of oil and sauté the cubes until golden brown and crispy. Season with a pinch of salt and set aside.
4. For the fennel salad: thinly slice the fennel bulb (use a mandoline if available). Place the slices in a bowl of ice water to crisp. Set aside until ready to use.
5. Make the paprika mayonnaise: in a tall blending container, combine 1 whole egg (or just the yolk), a small piece of garlic, a pinch of salt, and a squeeze of lemon juice. Begin blending and slowly drizzle in the cooled paprika oil (you may need to supplement with a little plain neutral oil to reach the desired consistency). Continue blending until thick and creamy. Adjust seasoning if needed.
6. Cook the salmon: pat the salmon fillet dry with paper towels. Heat a non-stick pan over medium-high heat with a drizzle of oil. Season the salmon with salt and place it in the pan, skin side down (or presentation side). Do not move it; let it sear until a golden-brown crust forms (the cooked edge will rise). Flip the fish and cook for another minute or so, depending on thickness, for a rosy, medium-rare interior. Transfer to a paper towel to drain briefly.
7. Just before serving, drain the fennel slices and pat them dry. Dress with a little lemon zest, a squeeze of lemon juice, salt, pepper, and a drizzle of extra-virgin olive oil. Toss gently.
8. To plate: spread a generous spoonful of zucchini cream on the centre of each plate. Place the seared salmon on top. Add spoonfuls of paprika mayonnaise around and on the fish. Arrange the dressed fennel salad on top of the salmon. Garnish with a few sautéed zucchini cubes. Drizzle some of the reserved paprika oil around the plate. Serve immediately.