A common weed in many a gardener's backyard bed, wild purslane is perfectly edible—even delicious, in fact. Its juicy little leaves have a citrusy, sometimes peppery zip. Cultivated golden purslane is much milder than the tangy wild weed; you can use wild instead of golden with no problem, but you may not need any lemon (add it at the end, after tasting).
4 (6 oz. each) fresh or thawed frozen sockeye salmon fillets
1 cup very thinly sliced fennel bulb
About 1/4 cup extra-virgin olive oil
2 cups purslane leaves and tender stems
1/3 cup slivered green olives
1 tablespoon lemon juice
1 teaspoon lemon zest
How to Make It
Preheat oven to 200° and put a roasting pan half full of water on the bottom rack. Oil a rimmed baking tray and arrange salmon on one side. Pile fennel on other side and drizzle both with olive oil, then sprinkle both with salt and pepper. Toss fennel a little to coat and spread out in pan.
Roast salmon until just firm to the touch, about 30 minutes; let cool. Remove salmon skin and break each fillet into 3 or 4 chunks.
Put fennel in a medium bowl and mix with purslane, olives, and lemon juice and zest.
Arrange salmon on plates with salad and drizzle with a little more oil.
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