Photo: Anna Pelzer
Charred salmon with fennel & olive salad
9 ingredients
30 min + 10 min
Serves 4
openrecipes
The flavours of the fish work well with the crunch of the aniseedy fennel salad
Estimated Nutrition (whole recipe, rough)
395
Calories
23g
Protein
28g
Fat
16g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 2 large fennel bulbs
- 6 ripe tomatoes
- zest and juice 1 lemon
- 3 tbsp extra-virgin olive oil , plus extra to serve
- 100g black olives , pitted
- 1 tbsp capers , drained
- 600g piece salmon fillet, skin on and scaled (ask your fishmonger to do this)
- 1 tbsp vegetable oil
- 2 x 20g packs flat-leaf parsley , leaves roughly chopped
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