Sweet fennel seeds gives the Norwegian salmon a nice flavour before grilling. Feta cheese and crème fraîche really makes the dish since it goes perfect with the salmon.
Cut the salmon in dices of approx. 5 cm.
Toast fennel seeds on a dry pan until golden and crush together with the salt.
Roll the salmon in the spice mix and brush with oil.
Grill the salmon for approx. 30 seconds on each side, set aside and let rest.
Dry the olives on full effect in the microwave.
Crumble feta cheese and mix with crème fraîche.
Season with salt and pepper to taste.
Crumble the olives over and serve the salmon with the feta dressing.