Name: Sprout
Address: 89 Sir Donald Bradman Drive, Hilton, South Australia, 5033, Australia
Telephone: (08) 8443 4343

Salmon with salsa verde and fennel and orange salad

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Monday, 11 February 2019 / Topics:

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

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.

Salmon with salsa verde and fennel and orange salad