Fennel, pink grapefruit & salmon salad
Prep 25 mins | Cook 15 mins | Serves 4
3 baby fennel
2 pink grapefruit, peeled
2 tbs olive oil
50g wild rocket leaves
2 x 250g thick Tasmanian Atlantic salmon fillets, pin-boned
¼ cup toasted pine nuts
¼ cup fresh grapefruit juice (reserved as above)
2 tsp Dijon mustard
2 tbs extra virgin olive oil
Step 1 Using a V-slicer or sharp knife, very finely slice fennel. Segment grapefruit over a bowl, reserving the juice. Combine fennel and grapefruit in a bowl. Set aside.
Step 2 To make dressing, combine all ingredients in screw-top jar. Season with salt and pepper to taste. Shake until well combined. Set aside.
Step 3 Heat oil in a large non-stick frying pan over medium-high heat. Add salmon and pan-fry for 3-4 minutes on each side until golden and almost cooked through. Transfer salmon to a plate lined with paper towel. Cover and set aside to cool slightly.
Step 4 Arrange fennel mixture and rocket on a serving platter or plates. Roughly flake the salmon and add to salad. Sprinkle with pine nuts. Drizzle with dressing and serve.
Good for you ... Fennel
A good source of dietary fibre, which helps the intestine function normally and also vitamin C, a vitamin that contributes to the function of the body’s normal immune system.
Has virtually no fat and few kilojoules so is a useful food for those trying to control weight.
A source of potassium.