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).
Sunset MARCH 2012
1. 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.
2. 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.
3. Put fennel in a medium bowl and mix with purslane, olives, and lemon juice and zest.
4. Arrange salmon on plates with salad and drizzle with a little more oil.
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