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SALMON WITH SALSA VERDE AND FENNEL ORANGE SALAD
Ingredients
- 1½ tablespoons extra virgin olive oil, plus 2 tablespoons extra
- 2 teaspoons smoked paprika
- 4 x 120g salmon fillets
- ½ fennel bulb, finely sliced
- 2 oranges, cut into segments
- 1 shallot, finely sliced
- 2 handfuls rocket
- Juice of half a lemon
- 1 tablespoon capers Pinch chilli flakes
- ½ bunch flat leaf parsley
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Directions
- Method:1. For the salsa verde, chop capers, parsley and any fennel fronds together. Transfer to a bowl then stir through 1 tablespoon olive oil and juice of half a lemon. Alternatively, combine all ingredients except olive oil in a food processor and process to combine. Stir in olive oil.2. Heat a frying pan over high heat. Add 1 tablespoon olive oil. Rub paprika over non-skin side of salmon then add skin side down into the pan. Cook for 3-4 minutes both sides or until skin is crisp and salmon is cooked to your liking. 3. Meanwhile, combine fennel, orange, shallot, rocket and remaining lemon juice and olive oil in a bowl. Divide between serving plates. 4. Place salad on serving plates and top with salmon and salsa verde.
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