Name: Fennel poached salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 tsp fennel seeds; 0.5 tsp peppercorn black variety; 600 g skinless salmon fillet(s) (4x150g fillets); 1 small fennel bulb(s) thinly sliced, fronds reserved; 8 small radish thinly sliced; 0.5 small red onion thinly sliced; 60 g baby spinach leaves; 1 tbs olive oil; 1 tbs white wine vinegar; 0.5 medium avocado chopped

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Ingredients

fennel seeds

1½ tsp

peppercorn

½ tsp, black variety

skinless salmon fillet(s)

600 g, (4x150g fillets)

fennel bulb(s)

1 small, thinly sliced, fronds reserved

radish

8 small, thinly sliced

red onion

½ small, thinly sliced

baby spinach leaves

60 g

olive oil

1 tbs

white wine vinegar

1 tbs

avocado

½ medium, chopped

Instructions

Place 1.25 litres (5 cups) water, fennel seeds and peppercorns in a large non-stick frying pan and heat over medium heat. Bring to a simmer and reduce heat. Add salmon and gently simmer, uncovered, for 10 minutes (the water should be barely bubbling).
Meanwhile, combine sliced fennel, radish, onion, spinach, oil and vinegar in a bowl.
Using a slotted spatula, remove salmon from poaching liquid. Discard poaching liquid. Top salad with salmon and avocado. Sprinkle with fennel fronds to serve.

Notes

SERVING SUGGESTION: Dark rye bread. TIP: You can add orange or grapefruit segments to the salad.

Fennel poached salmon

Ingredients

Instructions

Notes

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