Monday, 11 February 2019 / Topics:
- Time 15 minutes
- Serves 4
- Difficulty easyPeasy
Ingredients
1 Tablespoon extra virgin olive oil, plus 2 tablespons extra
Pinch of salt
2 Teaspoons smoked paprika
4 x 180g Salmon fillets
½ Fennel bulb, finely sliced
2 Oranges, cut into segments
1 Shallot, finely sliced
Handful Rocket
Juice of half a lemon
5 Cornichons
1 Tablespoon capers
Pinch chilli flakes
½ Bunch flat-leaf parsley
Juice of half a lemon
Method
- For the salsa verde, chop cornichons, capers, parsley and any fennel fronds together. Transfer to a bowl then stir through one tablespoon olive oil and juice of half a lemon. Alternatively, combine all ingredients except olive oil in a food processor and process to combine and then stir in olive oil.
- Heat a frying pan over high. Add one tablespoon of olive oil. Rub salt and paprika over non-skin side of salmon then place the salmon skin side down into the pan. Cook for 3-4 minutes both sides or until skin is crisp and salmon is cooked to your liking.
- Meanwhile, combine fennel, orange, shallot, rocket and remaining lemon juice and olive oil in a bowl. Divide between serving plates.
- Place salmon on serving plates with the salad and top with salsa verde.
- Energy 2316kj
- Protein 52.6g
- Carb 7.4g
- Fat 34.4g
- Sat fat 7.7g
- Sodium 169mg
- Sugar 7.2g
- Fibre 2.9g
