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Fennel Orange & Salmon Salad


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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.