Name: Salmon, fennel & orange salad
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Australian
Ingredients: 4 salmon; 100g bag watercress; 410g can chickpea rinsed and drained; 1 fennel bulb, thinly sliced; ½ red onion thinly sliced; 2 oranges; 100ml natural yogurt; 2 tbsp chopped dill

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Salmon, fennel & orange salad

Salmon, fennel & orange salad

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 3.6 out of 5.5 ratingsRate

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A great buffet salad to dig in to. Try and make sure your salmon is from a sustainable source

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A star rating of 4.7 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

4 salmon
100g bag watercress
410g can chickpea

rinsed and drained
1 fennel

bulb, thinly sliced
½ red onion

thinly sliced
2 oranges
100ml natural yogurt
2 tbsp chopped dill

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Nutrition: per serving

kcal369
fat16g
saturates3g
carbs24g
sugars14g
fibre6g
protein34g
salt0.59g

low

Method

step 1

Put the salmon in a microwave-proof dish, cover with cling film, then cook on High for 3½-4 mins until the salmon is just cooked. Peel the skin away and flake into large chunks.
step 2

Toss together the watercress, chickpeas, fennel and onion, then arrange on a large platter. Zest one of the oranges, cut away the skin and pith from both fruit, then segment them both. Squeeze the juice from the middles of the oranges into a bowl and mix 2 tbsp of it with the yogurt, dill, zest and seasoning.
step 3

Scatter salmon over the salad, then serve drizzled with the creamy orange dressing.

Recipe from Good Food magazine, May 2008

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A star rating of 3.6 out of 5.5 ratings

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