Stuffed salmon with mustard-honey leeks recipe

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 whole sides salmon, skin on
• 1 fennel bulb, core removed and sliced, leaves trimmed and reserved
• 1 red onion, thinly sliced
• 15g dill
• 15g tarragon
• 1 tbsp fennel seeds
• 1-2 lemons, thinly sliced
• 3 tbsp white wine
• 6 leeks, outer green leaves discarded, sliced into rounds
• 2 tbsp wholegrain mustard
• 2 tbsp honey
• 1 tbsp white wine vinegar

For the vinaigrette

• 3 shallots, finely diced
• 3 tbsp white wine vinegar
• 1 red grapefruit, peeled and roughly chopped
• 1 lemon, peeled and chopped
• 2 tbsp fresh tarragon leaves, chopped
• 4 tbsp extra-virgin olive oil
• 1 tsp coriander seeds, crushed