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Salmon and fennel salad
Salmon and fennel salad
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Prep Time:
80 minutes
Cook Time:
10 minutes
Total Time:
90 minutes
Indulge in a satisfying low-cal salad with rich, flavorful salmon.
Ingredients:
  • 4 oranges
  • 1 lemon, rind finely grated
  • 23.40 gm Dijon mustard, plus 1 tsp extra
  • 40.00 ml 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
  • 20.00 ml white balsamic vinegar
  • 40.00 ml chopped pistachios, to serve
Instructions:
  • Grate the rind of 1 orange finely and juice it. Peel and slice the remaining oranges into rounds. Set aside. In a shallow glass or ceramic dish, mix together lemon rind, orange rind, mustard, half of the orange juice, and 1 tablespoon of dill. Add the salmon, coat it with the mixture, cover, and refrigerate for 1 hour to marinate.
  • Preheat a chargrill or barbecue over medium-high heat. Drain the marinade from the salmon and lightly coat with olive oil. Grill the salmon for 2-3 minutes on each side until cooked to your liking. Let it cool slightly and then gently flake.
  • Place the snow peas in a heatproof bowl and cover them with boiling water. Let them sit for 1 minute, then refresh them under cold running water and drain.
  • Combine snow peas, fennel, salad leaves, and orange slices in a large bowl. Whisk together vinegar, extra mustard, remaining orange juice, and remaining dill in another bowl. Drizzle half the dressing over the salad and toss gently to combine.
  • Arrange the salad on a platter, layer with the salmon, pour over the remaining dressing, and garnish with pistachios.

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