Salmon, fennel & orange salad

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1. Put the salmon in a microwave-proof dish, cover with cling film, then cook on High for 3½-4 mins until the salmon is just cooked. Peel the skin away and flake into large chunks.
2. Toss together the watercress, chickpeas, fennel and onion, then arrange on a large platter. Zest one of the oranges, cut away the skin and pith from both fruit, then segment them both. Squeeze the juice from the middles of the oranges into a bowl and mix 2 tbsp of it with the yogurt, dill, zest and seasoning.
3. Scatter salmon over the salad, then serve drizzled with the creamy orange dressing.

Per serving

369 kcalories, protein 34g, carbohydrate 24g, fat 16 g, saturated fat 3g, fibre 6g, salt 0.59 g

Latest comments and suggestions

• lexi

  29 April 2008

  lexi rated and commented on this recipe

  

  This dish got me started on salmon. I had always avoided it as I thought I hated it but this dish was simple to make and full of flavour. The combination of raw fennel with the orange and watercress is sensational. I personally found one orange was plenty. Even the kids liked it!

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• Frantic Flapjack

  06 June 2008

  Frantic Flapjack rated and commented on this recipe

  

  This was a good summer dish. The salad was light but filling with the addition of the chickpeas. I couldn't get any fennel so left that out, but it was still very tasty.

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• Philippa

  15 September 2008

  Philippa rated and commented on this recipe

  

  I didn't stick to the exact quantities so maybe I didn't get the best out of this but i found it a bit bland. I think it needs a fair bit of dill and lots of the dressing. I also added some toasted pine nuts which was nice.

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Ingredients

• 4 salmon
• 100g bag watercress
• 410g can chickpeas , rinsed and drained
• 1 fennel bulb, thinly sliced
• ½ red onion , thinly sliced
• 2 oranges
• 100ml natural yogurt
• 2 tbsp chopped dill

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 5 mins

Omega-3, 3 of 5-a-day

Ingredients

• 4 salmon
• 100g bag watercress
• 410g can chickpeas , rinsed and drained
• 1 fennel bulb, thinly sliced
• ½ red onion , thinly sliced
• 2 oranges
• 100ml natural yogurt
• 2 tbsp chopped dill

Per serving

369 kcalories, protein 34g, carbohydrate 24g, fat 16 g, saturated fat 3g, fibre 6g, salt 0.59 g

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