PREPARATION

On a board, place the salmon fillet. In a mortar, place the pink peppercorns and black peppercorns, the fennel and coriander seeds and crush using the pestle.

Brush the salmon fillet with olive oil. Generously sprinkle the spice mixture over the salmon. Add the fleur de sel.

Cook on the BBQ or in the oven at 400°F for 12 minutes or until the albumin from the fish just begins to ooze, forming a few whitish drops on the surface of the fish.

SERVE

Spread the salad on a plate. Spread the radishes, raspberries, cucumbers. Add the salmon fillet to the center. Add a drizzle of raspberry vinaigrette and basil leaves

and enjoy.

​