Take a salmon fillet and place it on a cutting board, cut it in three stripes of the same size to make a sort of braid. Then marinate the salmon.
To get the marinade, take the raspberries and work them well with the help of a fork, add a drizzle of Armonie Guido1860 extra-virgin olive oil and continue to work the sauce with a spoon until you get a purée. Leave the mixture to marinate.
Take the fennel, clean it, chop it in two parts and then slice it thinly, very thinly.
In a saucepan, heat up some water in which you will add sugar and dip the fennel slices; then take the orange, remove the skin and all the white parts.
Add to the fennels a bit of pulp and zest of the oranges previously prepared and washed.
Clean some radish and slice it roundly. Leave it in a bowl with salt, white vinegar and a drizzle of olive oil Armonie with some orange juice.
Now bring the salmon from its marinade and with a kitchen burner, flame slightly the surface of the salmon. Finish it with a drizzle of Armonie extra-virgin olive oil and a pinch of salt.
Take a flat plate. On the base of the plate, lay out some fennels, take some oranges that you peeled, chop them in small slices and then add a few radish discs and lay the braided salmon steak on the top of the ingredients.
Decorate the dish with a few leaves of cress and top up with a drizzle of extra-virgin olive oil and enjoy it!