Salmon with Shaved Fennel and Orange

Make salmon with shaved fennel and orange, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
120 g Fennel bulb (Sliced paper-thin on a mandoline or with a very sharp knife. Thick fennel is chewy.)
1 medium, about 130 g Orange (Peeled weight.)
40 g Rocket
8 g Olive oil
A squeeze Lemon juice
A few fronds Fresh dill
To taste Salt
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Salt the salmon and put it skin side down in a cold, dry non-stick pan. Turn the heat to medium and leave it alone for six to seven minutes, until the skin is crisp and the pink has climbed two thirds of the way up. Flip it for one minute, then take it off.
2. Cut the peel off the orange with a knife and cut the segments out over a bowl so you catch the juice.
3. Whisk the oil, lemon and a pinch of salt into the orange juice. Toss the fennel and rocket in most of it.
4. Flake the salmon over in big pieces, skin and all, spoon over the rest of the dressing and finish with dill and pepper.

Contains fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/salmon-fennel-orange-salad

AI-generated images illustrating the recipe.

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