Fennel Salad With Roast Salmon

This is a favourite simple salmon recipe. Roast salmon is quick and easy, you can dress it up with your favourite herbs and add a squeeze of lemon or lime.

 

Salmon, Cucumber & Fennel Salad

Ingredients

• 4 salmon fillets
• 30 mls balsamic vinegar or teriyaki marinade
• 45 mls white wine vinegar
• ½ tbsp caster sugar
• 30 mls fresh dill, chopped
• 1 cucumber
• 1 bulb fennel

Method

1. In a shallow dish, add the salmon, skin side up, then drizzle over the balsamic vinegar or marinade, and set aside.
2. In a shallow bowl, mix together white wine vinegar, sugar, dill and seasoning.
3. Peel cucumber, halve lengthways, then scoop out the seeds. Finely slice and add to dressing.
4. Trim and halve fennel, then slice thinly and add to the cucumber.
5. Set aside for the flavours to develop.
6. Preheat oven to gas mark 7/210ºC (200ºC in a fan oven).
7. Place the salmon on a non-stick baking sheet and roast in oven for 5 – 10 mins, depending on thickness, till just cooked through.
8. Serve with the cucumber salad.

Serves 4 – Serving Size 1 fillet – Nutrition Per Serving
Calories: 300, Fat: 17g, Carbohydrate: 6g

Tips for Buying Salmon Fillets

• Fresh is better than frozen and will have a firmer texture but frozen is okay if you can’t get fresh.
• Choose salmon that is fresh from the seafood counter and not wrapped in plastic.
  It should smell slightly sweet, and salty like sea air.
• Choose centre cut fillets (pieces will be thicker and harder to over cook) as opposed to tails.
• Allow about 6 ounces per person.