Recipe: Salmon and fennel salad
How to Make:
- 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.
- 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.
- Place the snow peas in a heatproof bowl. Cover with boiling water. Set aside for 1 minute. Refresh under cold running water. Drain.
- 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.
- 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.
Servings:
6
Ingredients:
- 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
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