Pan-Roasted Salmon with Fennel, Watercress & Orange Salad
Crispy skinned salmon on a bed of fresh fennel and watercress salad, complemented by vibrant citrus slices and delicate herbs. The balance of textures and flavours makes this a light yet satisfying meal that’s as visually stunning as it is delicious.
Ingredients 11
Salmon
4 fillets salmon, 180-200g each, skin on
1 tsp salt
4 tbsp olive oil, divided
Dressing
50 ml lemon juice
80 ml olive oil
1 tsp Dijon mustard
2 tsp honey
1⁄2 tsp salt
1⁄4 tsp black pepper
Salad
2 heads fennel, thinly sliced
1 bunch watercress, leaves picked
2 oranges, peeled and sliced
1 bunch dill, fresh, leaves picked, for garnish
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Method 7
To Cook Salmon
Heat up in a large size pan at medium to low heat.
Fry the skin-side down for 5-8 minutes and turn the salmon, continues cooking for 3-4 minutes, once cooked set aside to rest for 3-4 minutes, ready to serve.
To Prepare The Salad
In a small mixing bowl, add , , , , and . Mix well and set aside.
slice thinly, pick , peel and slice and pick . Set all ingredient aside to serve together.
To Serve
In a large mixing bowl, add , , and (keep a few slices for garnish).
Add dressing to the salad and toss gently until mixed well.
Transfer salad to a plate, place on top to serve and garnish with fresh and remaining .
Songkran Fa-A-Loon's tips
Fennel can be prepared beforehand by keeping all the elements separate. Once ready to serve, it can be quickly assembled.
When cooking salmon, pat the skin dry beforehand and ensure the pan is heated but not overly hot. Cook the salmon skin-side down for most of the cooking time over medium heat to achieve perfectly crispy skin.
