Waitrose and Partners
Fennel, orange and salmon salad

Fennel, orange and salmon salad

This late-summer, main-course salad is so flexible – swap the salmon for cooked prawns or pepper-crusted mackerel; sub the dill for tarragon, basil or parsley. Hard-boiled eggs could be halved and nestled on top, too.

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Gluten freeHealthyHigh proteinHigh in omega 3Source of omega 32 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Plusstanding

Ingredients

  • 500g baby new potatoes
  • 1 bulb/s large bulb Fennel (about 300g) finely sliced
  • 20g pack dill, fronds roughly chopped
  • 110g bag watercress, spinach and rocket
  • 4 hot smoked (or poached) salmon fillets

DRESSING

  • 2 oranges
  • 1 lemon, juice
  • 3 tbsp extra virgin olive oil
  • 1 clove/s clove garlic, crushed
  • 3 salad onions, finely chopped
  • 2 tsp fennel seeds, toasted and roughly crushed
  • ½ tsp fine sea salt

Method

  1. Put the potatoes in a pan and cover with salted water. Bring to a strong simmer and cook for 15 minutes, until tender. Meanwhile, make the dressing. Top and tail the oranges, then, using a small, serrated knife, cut down from the top around the fruit to remove the peel and white pith. Over a bowl, cut between the membranes to release the segments, breaking them up as you go. Whisk in the remaining dressing ingredients and some black pepper.

  2. While the potatoes are warm, roughly crush them into the dressing. Mix gently, then cool for 10 minutes. Add the remaining salad ingredients, flaking in the fish. Mix well, then arrange on a platter.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,678kJ/ 401kcals

Fat

19g

Saturated Fat

3.2g

Carbohydrates

27g

Sugars

10g

Fibre

7.1g

Protein

25g

Salt

1.5g

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