Serves 4

What you need:
4x175g/6oz salmon fillets,1" thick, skinless
8 baby artichokes
2x350g/12oz large bulbs of fennel
Juice of 1 lemon
1 tablespoon corn oil
2 medium plum tomatoes, cored and cut in thick slices, horizontally
25g/1oz walnuts, coarsley chopped
2 tablespoons chives, minced
2 tablespoons walnut oil
1 tablespoon Spanish sherry vinegar or the juice of 1 lemon.
A little salt and freshly ground black pepper

What you do:
Remove the stem and the outer leaves of the baby artichokes. With a paring knife trim the bottom and cut off the leaves 1cm/½" above the heart. Place the artichokes in a pot with 1 litre/2 pints boiling water, half of the lemon juice and a pinch of salt. Cook for 15 to 20 minutes until tender when pierced with a knife. Remove from heat, drain and allow to cool. Quarter the artichoke hearts and set aside. Trim off the top greens and the outer stalks of the fennel bulbs. Chop the fennel scraps roughly and set them aside. Slice the fennel bulbs very thinly. Place the sliced fennel in a bowl, drizzle the remaining lemon juice over, cover and refrigerate until needed. Scatter the fennel scraps over the salmon, season and cook in hot oil for 5 minutes. Turn the salmon over, place the fennel scraps back onto the salmon and cook for another 3-5 minutes. Transfer the salmon to a serving plate and discard the fennel scraps. Combine the sliced fennel with artichokes, sliced tomatoes, walnuts, half of the chives, walnut oil and sherry vinegar. Toss lightly.

To Serve: Place the vegetable salad over the warm salmon and sprinkle with the remaining chives

Supplied by Conrad Gallagher, Peacock Alley, 47 South William Street, Dublin 2, for the 1996 Happy Heart Eat Out campaign.