Flaked salmon, blood orange and fennel salad
SERVES 4
INGREDIENTS
4 salmon fillets (about 200g each) 60ml extra-virgin olive oil, plus extra› for greasing 4 blood oranges, thinly sliced 2 baby fennel bulbs, thinly sliced on a mandoline ½ cup loosely packed flat-leaf parsley, torn ½ cup loosely packed mint, torn ½ onion, thinly sliced 1 Tbsp white wine vinegar 1 Preheat oven to 200°C. Place salmon, skin-side up, on a lightly greased oven tray. Drizzle salmon with 1 Tbsp of olive oil, season to taste, and roast until cooked to your liking (5-6 minutes for medium rare).
2 Combine all the remaining ingredients in a bowl, toss the salad to coat and season to taste. Flake salmon on top to serve.
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