Slow-Cooked Seared Salmon Roast

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the seared salmon and let it slow-cooked, undisturbed, so it takes on real color before you stir.
4. Fold in the flat-leaf parsley and season generously; give everything a minute to come together.
5. Add the coconut milk and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with flaky sea salt right before serving.
7. Serve warm, ideally with something to soak up the sauce.