Salmon, Citrus and Fennel Salad

Dill and fish are just a match made in heaven. This dish reminds me of the Nordic fare I grew up with. Choose citrus depending on season.

Ingredients: 4 mandarins or oranges 1 lemon, rind finely grated 1 tbsp. Dijon mustard, plus 1 teaspoon extra 3 tbsp. chopped fresh dill 3 x 200g skinless salmon fillets 250g snow peas, trimmed, thinly sliced 2 baby fennel bulbs or 1 large bulb, trimmed, thinly sliced 120g lettuce 1 tbsp. apple cider vinegar 1 tsp honey


Peel and divide segments of 3 mandarins or oranges. Juice the last one. Set aside. Combine the lemon rind, mustard, half of the mandarin/orange juice and 1 tbs dill in a shallow glass or ceramic dish. Add the salmon and turn to coat.

Preheat a chargrill or barbecue on medium-high. Drain marinade from the salmon. Lightly spray with olive oil. Cook the salmon for 2-3 minutes each side for medium or until cooked to your liking. Set aside to cool slightly. Coarsely flake.

Place the snow peas in a heatproof bowl. Cover with boiling water. Set aside for 1 minute. Refresh under cold running water. Drain.

Place the snow peas, fennel, salad leaves and mandarin/orange slices in a large bowl. Whisk the vinegar, extra mustard, honey, remaining orange juice and remaining dill in a bowl. Add half the dressing to the salad and gently toss to combine.

Pile the salad onto a serving plate, top with the salmon, drizzle with the remaining dressing

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