Grilled salmon with a fennel, orange and coriander salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 140 g salmon fillets | |
| 1 | Bulb fennel; finely sliced | |
| ½ | Pear; finely sliced | |
| A few pieces of walnuts | ||
| 1 | pinch | Crushed cardamom seed |
| 1 | Orange; segmented, juice | |
| ; and zest saved | ||
| 1 | bunch | Coriander; chopped |
| 50 | grams | Light fromage frais |
| 1 | Pinches powdered cinnamon | |
| Flaked rock salt and ground black pepper | ||
Directions
Season the salmon with salt and pepper and grill under the grill.
Mix the pear with the fennel and season with plenty of black pepper, cardamom and walnuts.
Blend the orange juice and zest with the fromage frais and add a little cinnamon. Place a pile of fennel in the centre of the plate and lace the salmon on top. Decorate the outside of the plate with orange segments and drizzle with the orange fromage frais.
Fennel reduces the toxin effects of alcohol in the body, and is a good digestive.
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Carlton Food Network
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