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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have only recently aquired a taste for fennel and couple with having to eat salmon twice a week this recipe looks right up my alley, from Australian Good Food mini cookbook. Ingredients:
1 fennel bulb (small trimmed and thinly sliced) |
1 orange (juice and finely grated rind of) |
1 orange (segmented) |
2 cups watercress (sprigs) |
1/3 cup extra virgin olive oil (80ml) |
1 teaspoon extra virgin olive oil (extra) |
2 tablespoons sherry vinegar |
1 tablespoon tarragon (chopped) |
4 (125 g) salmon fillets |
Directions:
1. Combine all ingredients in a large bowl, EXCEPT SALMON AND EXTRA OIL and then season to taste.
2. Preheat grill/broiler on high and brush salmon with extra oil and season.
3. Cook, turning once for 5 to 6 minutes or until just cooked through.
4. Top salmon with fennel salad on the serving plates and enjoy.
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