* Slice the salmon fillets into thin strips about 1.5 cm (3/4 inch) wide. Put them into a bowl and add 1 tablespoon of the lemon juice and 1 tablespoon of the olive oil. Season with salt and pepper and toss to mix

* Slice the fennel bulbs very thinly, setting aside the feathery fronds, as these will be used in the dressing. Mix the sliced fennel with the salad leaves, rocket or baby spinach and arrange on four serving plates. Scatter an equal amount of crab meat over each portion

* Make the dressing by melting the butter in a small saucepan. Add the remaining olive oil and lemon juice and warm through. Chop the fennel fronds finely, then whisk into the dressing and season with salt and pepper. Set aside

* Heat a heavy-based frying pan until very hot, then add the salmon strips. Sear them on all sides over a high heat, cooking them for about 3 minutes altogether. Divide them between the salads, drizzle with the warm dressing and serve at once with good bread to mop up the warm buttery dressing