Salmon and fennel salad

Recipes / Fish

Due to salmons rich flavour and texture, a small portion is very satisfying in this healthy low-cal salad.

Recipe «Salmon and fennel salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 4 oranges, 1 lemon, rind finely grated, 1 tbsp Dijon mustard, plus 1 tsp extra, 2 tbsp 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 leaves , 1 tbsp white balsamic vinegar, 2 tbsp chopped pistachios, to serve.

Ingredients:

  • 4 oranges 
  • 1 lemon, rind finely grated 
  • 1 tbsp Dijon mustard, plus 1 tsp extra 
  • 2 tbsp 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 leaves 
  • 1 tbsp white balsamic vinegar 
  • 2 tbsp chopped pistachios, to serve 

Instructions

  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.