Crispy salmon just falls apart in your mouth and the fennel, pear and cucumber salad brings all the right freshness that you’re looking for in a light quick and easy dinner.
Ingredients
- 2 tablespoons white wine vinegar
- 1 teaspoon caster sugar
- 2 tablespoons extra virgin olive oil
- 2 baby fennel, thinly sliced (fronds reserved)
- 2 small corella pears, quartered, cored, thinly sliced
- 2 small Lebanese cucumbers, cut into long, thin matchsticks
- 4 x 125g salmon fillets, skin on
- 8 chat potatoes, thinly sliced
- 2 tablespoons roughly chopped fresh dill
- 2 tablespoons honey mustard dressing
Method
- Step 1Place vinegar, sugar and 1/2 the oil in a bowl. Stir to combine. Add fennel, pear and cucumber. Toss to combine. Cover. Refrigerate for 15 minutes.
- Step 2Meanwhile, place salmon, skin-side up, on a large plate. Drizzle with 1/2 the remaining oil. Sprinkle well with salt and rub into skin. Place salmon, skin-side down, in a large, non-stick frying pan over medium-high heat. Cook for 5 to 6 minutes or until pan is hot and skin is crisp. Turn salmon. Cook for a further 3 to 4 minutes or until just cooked through. Transfer to a plate. Cover to keep warm.
- Step 3Place potato and remaining oil in a bowl. Season with salt and pepper. Toss to coat. Return pan to medium-high heat. Cook potato for 2 minutes each side or until golden and tender.
- Step 4Strain fennel mixture and discard liquid. Add dill. Season with salt and pepper. Toss to combine. Divide fennel mixture and potato among 4 bowls. Top with salmon and drizzle with dressing. Sprinkle with reserved fennel fronds. Serve.
- Diabetes friendly
- High fibre
- Low carb
- Low fat
- Low sodium
- Lower gi
Nutrition
2024 kj
Energy
23.5g
Fat Total
4.7g
Saturated Fat
7.1g
Fibre
30.9g
Protein
81mg
Cholesterol
288mg
Sodium
33.8g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Cathie Lonnie
- Image credit: Andrew Young
- Publication: Super Food Ideas
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