Project Description
Full Recipe in Details
This week’s fast food recipe idea is a combination for a weeknight or Friday night meal that’s super nutritious, fast to make, no sugar, low carb and just delicious. Salmon with a Fennel, Beetroot and Orange salad. Fennel is one of those extremely versatile vegetables (like baby spinach) – perfect raw in salads with carrots, oranges and beetroot – but equally at home in roasts or grilled on the bbq with a basting of olive oil, pepper and rich balsamic…make sure you try both as the flavour profile when grilled (like broccolini) is completely different and refreshing!
Produce update – this week sees the addition of Cauliflower, Sugar Snap Peas, local Onions and Fennel to our local produce offering. Strawberry quality is improving so I hope you are enjoying Farmer Tony’s Yarra Valley berries.
INGREDIENTS
1 fennel bulb (200g), trimmed
1-2 medium beetroot (175g), peeled
1 small radicchio (150g), trimmed, shredded finely (optional)
1-2 oranges
1/2 cup loosely packed fresh parsley leaves
1 tbsp. rice wine vinegar (cider or red wine will also do)
1/4 cup(60ml) EV olive oil
4 salmon or fish fillets (880g)
1 1/2 tsp caraway seeds
1 clove garlic, crushed
1 lime or lemon, cut into wedges
GUIDE / INSTRUCTIONS
Using mandolin, V-slicer or very sharp knife, slice fennel, orange and beetroot finely. Place in large bowl with radicchio, parsley, vinegar and 2 tablespoons of the oil.
Combine fish, remaining oil, seeds and garlic in large bowl. Cook fish in heated large frying pan or the BBQ until cooked as desired.
Divide salad and fish among serving plates; serve with lime or lemon.
NOTES
Have a super week ahead and happy local food eating!