recipes
Orange and fennel salad with grilled salmon
2024-05-08
Ingredients
2 tbsp Olive oil (Borges)
1 Small orange, sliced
1 Small fennel, trimmed and finely sliced
1 Small red onion, finely sliced
Juice and zest 1 orange
Salt and pepper to taste
125g Sachet couscous with spices (Tipiak)
2 Small fillets salmon
200g Tin chickpeas, rinsed and drained (Lamb brand)
1 Handful fresh baby spinach leaves
200g Greek cheese, crumbled (Emborg)
1 Orange, cut into segments
Method
Start this recipe by marinating the fennel. Place the sliced fennel and red onion into a large bowl along with the orange and lemon zest and 1 tbsp olive oil. Season with salt and pepper, mix well and allow to marinate for 1 hour. Meanwhile, make up the spiced couscous by mixing with 250ml boiling water and set aside. Next, heat the remaining tbsp. olive oil in a pan and sear the salmon fillets on both sides. Place onto a baking tray, drizzle over any pan juices and cover the top with the orange slices. Continue to bake in the oven at 200`c for 7-8 minutes or to your liking. When ready to serve, mix the couscous into the marinated fennel mixture, along with the chickpeas, baby spinach leaves, orange segments and crumbled Greek cheese. Serve the salad into 2 bowls with the salmon fillets on top.
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