Warm salmon and fennel salad

Recipe from: 31 January 2014
recipes salmon salad healthy

Ingredients 11
Servings 1
Minutes 00:10


Serving Change
  • ½
    head of fennel (sliced, including stalk and fonds)
  • olive oil
  • Juice of half a lemon
  • salt and pepper
  • 400
    salmon fillet - skin off, cut into thick slices
  • 60
    sweet indonesian soy sauce
  • 1
    crushed ginger
  • 1
    crushed garlic
  • 60
    baby leaves - baby butter lettuce, rocket, mint, coriander
  • 40
  • 5
    spring onions - sliced


Put a frying pan on medium-high heat, pour in a good glug of olive oil and tip in the fennel. Season with salt and pepper and fry until slightly caramelised and just softened (about 5 min), then pour over the lemon juice and remove from the heat.

Place a large non-stick pan on med-high heat, pour in a little olive oil and add the garlic, ginger and sweet indonesian soy sauce.

Add the salmon and cook to your liking, for medium, approximately 3 minutes, turning the pieces once.

Tip: Try not to move the pieces around too much as they will begin to flake apart.

Take off the heat and set aside.

To plate: layer the lettuce and leaves on a large platter and top with sprouts and fennel. Then scatter with salmon pieces and spring onions.

Spoon over the sauce from the pan and drizzle with olive oil.

Recipe reprinted with permission of Undomestikated. To see more recipes, click here.

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