nosh magazine
Warm salmon
and braised
fennel salad
Serves: 2
Ingredients
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160g (approximately) of salmon fillet
1 small bulb fennel
1 heaped handful baby potatoes
¼ cup dill
¼ cup chives or parsley
1 lemon
3 oranges
1 small chilli
30ml olive oil
30g goat’s cheese or feta
2 large handfuls of baby spinach
Salt and pepper, to taste
NUTRITIONAL INFORMATION
+
PER SERVE
Energy:
Fat:
2,110kJ
27.5g
Protein: 33g
Carbs:
Fibre:
25g
11g
Method
• Place the potatoes into a small pot of water and bring to the boil. Turn the heat
down to a simmer and cook until the potatoes are just soft in the middle. Test this
with a small knife – there should be no resistance when pierced. Once cooked run
through some cold water to cool.
• Carefully peel the oranges (try not to lose any juice). Take a small knife and
holding the orange over a small bowl, carefully guide the knife along the inside of
the white lines, toward the centre of the orange, removing only the flesh. Before
discarding the remaining orange, s