Fennel Orange & Salmon Salad

Serves 4-6

• 4 salmon peices skin off
• olive oil
  1 tsp caraway seeds
  salt and pepper
• 1 witlof
• 1 celery heart finely sliced
• 2 small oranges peeled and sliced
• ½ small fennel bulb sliced
• 1 small cucumber peeled and sliced
• 1 tsp pink peppercorns
• ½ red onion finely sliced
• A handful of rocket leaves or watercress
• ¼ cup dill picked
• ¼ cup parsley leaves
• 1 lemon

Toss the salmon with olive oil, caraway seeds, salt and pepper. Place on a lined baking tray and cook at 180C for about 8-10mins. It is best left slightly pink in the centre. Squeeze over a little lemon juice. Combine the remaining ingredients carefully in a bowl and season with salt and pepper, a splash of olive oil and a squeeze of lemon juice. Arrange carefully on a serving dish and break over the salmon.