Charred Salmon with Fennel, Dill and Orange Salad

Charred Salmon with Fennel, Dill and Orange Salad
PREP TIME 10 MINS
COOK TIME 8 to 10 MINS
SERVES 8 to 12

Charred Salmon with Fennel, Dill and Orange Salad

Perfect barbeque/grill dish, easy to prepare and prep ahead – even works as a cold salad as the salmon can be cooked, cooled and kept in an airtight container for up to 4 days – just as tasty and perfect for spring/summer.

PREP TIME 10 MINS
COOK TIME 8 to 10 MINS
SERVES 8 to 12

Ingredients:

  • 4 Boneless Skin-on Salmon Fillets
  • 2 tbsp. MasterFoods™ Piri Piri Seasoning
  • 1 tbsp. Olive Oil

 

Salad

  • ½ Fennel Bulb, shaved on a mandolin, chilled in iced water
  • 2 cups Mixed Salad Leaves
  • 2 Oranges, peeled and supremed

 

To serve

  •  2 tbsp. MasterFoods™ Chilli & Lime Dressing

 

Cooking Instructions:

  • Preheat a salamander grill on high heat. Season the salmon fillets generously all over with Piri Piri seasoning.
  • Heat oil in oven proof frying pan over a medium-high heat. Add the salmon skin side down and cook around 3 to 6 minutes until skin becomes crispy.
  • Flip salmon fillets and place the pan under the hot grill and cook the skinless side for a couple of minutes until charred but just cooked and still medium-rare.
  • For the salad, drain the fennel and pat dry with paper towel. Arrange onto plates, adding some mixed leaves and orange supremes on top.
  • Add a piece of salmon on each plate and serve with lime chilli dressing.

 

Tips:

  • For an alternative dressing, replace with MasterFoods™ French Dressing mixed with a teaspoon of MasterFoods™ Dijon Mustard.
  • Replace the salmon with chicken thighs for an alternative meat option.