| | Salmon and fennel salad
Salmon and fennel salad
Salmon and fennel salad 4.3-5 9
  • Calories: 1299 kj
  • Fat: 16g
  • Carbohydrates: 10g

How to Make:

  1. Finely grate the rind of 1 orange, then juice. Peel and cut remaining oranges into rounds. Set aside. Combine the lemon rind, orange rind, mustard, half the orange juice and 1 tbs dill in a shallow glass or ceramic dish. Add the salmon and turn to coat. Cover and place in fridge for 1 hour to marinate.
  2. Preheat a chargrill or barbecue on medium-high. Drain marinade from the salmon. Lightly spray with olive oil. Cook the salmon for 2-3 minutes each side for medium or until cooked to your liking. Set aside to cool slightly. Coarsely flake.
  3. Place the snow peas in a heatproof bowl. Cover with boiling water. Set aside for 1 minute. Refresh under cold running water. Drain.
  4. Place the snow peas, fennel, salad leaves and orange slices in a large bowl. Whisk the vinegar, extra mustard, remaining orange juice and remaining dill in a bowl. Add half the dressing to the salad and gently toss to combine.
  5. Pile the salad onto a serving plate, top with the salmon, drizzle with the remaining dressing and sprinkle with pistachio.
Time for preparing:
10 min.


  • 4 oranges
  • 1 lemon, rind finely grated
  • 1 tablespoon Dijon mustard, plus 1 teaspoon extra
  • 2 tablespoons chopped fresh dill
  • 3 x 200g skinless salmon fillets
  • 250g snow peas, trimmed, thinly sliced
  • 2 baby fennel bulbs, trimmed, thinly sliced
  • 120g baby spinach and rocket salad leaves
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons chopped pistachios, to serve