Salmon with Shaved Fennel and Orange
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Salmon is 13 g of fat per 100 g, so it is most of the fat on the plate before the oil goes in. Cod at the same weight is around 170 kcal less but does not stand up to the fennel the same way.
The skin only crisps if the pan starts cold and the fish is dry. Wet fish in a hot pan steams and sticks.

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