Photo: Anna Pelzer
Salmon with fennel & orange salad
7 ingredients
20 min + 7 min
Serves 4
openrecipes
A really easy, zesty light lunch dish - try it with Seville oranges when they're in season
Estimated Nutrition (whole recipe, rough)
450
Calories
23g
Protein
27g
Fat
23g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ a bulb fennel
- 2 Seville oranges or normal oranges, 1 segmented, 1 zested and juiced
- 2 tbsp sherry vinegar
- 6 tbsp extra-virgin olive oil
- 1 tbsp chopped tarragon
- 4 salmon fillets
- a small bunch of watercress , woody stems removed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes