Fennel, lemon and chilli salmon

Frying fennel seeds, black pepper and chili in the pan, then adding the salmon skin-side-down to give it a nice crust and keep the fish tender, then adding lemon juice and steaming it the rest of the way through. This was served simply with a fennel and lemon mayonnaise, boiled new potatoes and a salad with carrot shavings and steamed peas, and a rice vinegar dressing. Zesty and aromatic, with flavoursome spuds.