Serves 4 to 6 as an appetizer or light meal.

• 12 limes, juiced
• 2 grapefruits, juiced
• 2 tsp finely grated fresh ginger
• 3 Tbsp fresh tarragon leaves, chopped
• 1 lb boneless, skinless wild BC coho salmon fillet

Fennel, Bean and Potato Salad

• 4 -6 new potatoes, washed
• 1 sprig of fresh mint
• sea salt
• 1/2 lb green and yellow beans, trimmed, cooked and cooled
• 1 bulb fennel, green fronds removed, trimmed, cored and thinly shaved
• 6 Tbsp extra virgin olive oil
• juice of 1 lemon
• 1 tsp grainy mustard
• 4 Tbsp coarsely chopped Italian parsley
• Freshly ground black pepper
• Maldon sea salt
• cold pressed grapeseed oil or extra virgin olive oil

1. Mix the citrus juice, ginger and tarragon together. Using a sharp knife, thinly slice wild BC coho salmon into 1/8-inch (0.3 cm) thick slices and transfer to a 9 x 13-inch (23 x 33 cm) glass baking dish. Pour the citrus juice mixture over salmon, cover and refrigerate for one hour. r />
2. Place potatoes and mint in a pot. Cover with water and add salt to taste. Bring to simmer and cook until tender. Drain, discarding mint, and let cool. Dice potatoes and add to beans along with fennel.

3. Mix olive oil, lemon juice, mustard and parsley together. Gently toss with potatoes, beans and fennel. Season to taste.

4. To serve, remove salmon from citrus juice and divide equally onto each plate, placing slices flat. Sprinkle with Maldon sea salt and drizzle with oil. Place salad on top of salmon and serve.