• 1 piecelemon
• 3 tbspextra-virgin olive oil
• 1 piecegarlic clove, crushed
• 4 piecessalmon steaks, 150 to 200 g each
• 200 mlwhole milk
• 400 mlsunflower oil
• 1 bunchsmall bunch of wild fennel, chopped
• 1 to tastesalt

Préparation

1. 1Make the marinade: combine half the lemon juice with an equal amount of olive oil in a bowl. Add a pinch of salt and the crushed garlic, then whisk.
2. 2Place the salmon steaks on a plate, spoon over the marinade, cover, and refrigerate for 15 minutes.
3. 3Make the milk mayonnaise: pour the milk into a tall container. Blend with an immersion blender while adding the sunflower oil very slowly in a steady stream, until smooth and thick.
4. 4Blend the remaining lemon juice into the milk mayonnaise and season lightly with salt. Refrigerate until needed.
5. 5Heat a grill until very hot. Drain the salmon, place it on the grill, and cook over medium heat for about 6 minutes on each side, until well browned.
6. 6Divide the wild fennel among four shallow plates. Press one side of each salmon steak into the fennel to perfume it, then plate.
7. 7Serve the grilled salmon with the milk mayonnaise and a lemon wedge.