Charred Salmon with Fennel, Dill and Orange Salad
PREV
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.
