Soba noodle salad, salmon and zucchini marinated with dill, peas and fennel pickles

For 4 people

1 fennel
150 g of water
100 g of cider vinegar
50 g of sugar
1 small jar of approximately 200 ml capacity
1 salmon fillet
1 lemon (zest and juice)
a bunch of dill
Olive oil
1 small zucchini
Half a glass of peas
270g soba noodles
Soy sauce
Rice vinegar
Sesame oil
1 feta

For the topping (optional)
some chopped peanuts
1 tablespoon of black or white sesame seeds

- The day before, heat the vinegar, water, and sugar. Thinly slice the fennel with a mandolin and place in a small jar of about 200 ml. Pour the vinegar mixture over the fennel and close the jar. Refrigerate for at least overnight.
- Cut the salmon into cubes and place it on a plate. Drizzle with olive oil, lemon zest, and dill. Cover with film and refrigerate.
- Thinly slice the zucchini using a mandolin, place the slices on a plate and drizzle with olive oil and the juice of half a lemon, then add a few lemon zests. Cover with film and refrigerate.
- Cook the small fish in boiling water for 5 to 8 minutes.
- Cook the soba noodles according to the package instructions.
- For the dressing, mix 3 tbsp sesame oil, 2 tbsp rice vinegar and 1 tbsp soy sauce.
- Remove the salmon from the refrigerator, season with salt and pepper and sprinkle with lemon juice. Mix everything together.

On the plates place soba noodles, marinated salmon and zucchini, peas, crumbled feta, peanuts, sesame seeds, dill, and drizzle with vinaigrette.