Salmon, Fennel & Orange Salad
This recipe offers a delightful combination of flavors and textures, with tender flaked salmon served alongside a vibrant salad of watercress, chickpeas, fennel, and red onion. The dish is beautifully enhanced with zesty orange segments and a creamy yogurt and dill dressing. It's a light and satisfying meal that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 4 salmon
- 100g bag watercress
- 410g can chickpeas , rinsed and drained
- 1 fennel bulb, thinly sliced
- ½ red onion , thinly sliced
- 2 oranges
- 100ml natural yogurt
- 2 tbsp chopped dill
Instructions
- 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.
- 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.
- Scatter salmon over the salad, then serve drizzled with the creamy orange dressing.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 369 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 0.59 milligram of sodium
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