Salmon, Fennel and Orange Salad
An Original Recipe by Lorraine Elliott
Serves 2 or more as part of a lunch spread
Preparation time: 15 minutes
Cooking time: 0 minutes
- 100g/3.5ozs raw salmon or smoked (sashimi tuna works perfectly in this too)
- 1 small fennel bulb, trimmed
- 1/2 cup orange juice
- 1/4 cup extra virgin olive oil
- 1/2 garlic clove, finely grated
- 1 teaspoon freshly grated ginger
- Salt to taste
- 1/4 teaspoon black pepper
- 1/4 cup pomegranate arils
- 2 tablespoons finely sliced red onion
- Microherbs to garnish
Step 1 - Cut out the heart of the fennel and then finely slice the fennel bulb using setting 1 on a mandolin. You want it sliced very thinly. In a bowl mix the juice, oil, garlic, ginger, salt and black pepper. Pour over the fennel and toss. Drain the dressing and place on a serving plate.
Step 2 - Slice salmon into smaller pieces and arrange on top of the fennel. Sprinkle pomegranate and red onion on top and then the microherbs.