Project Description

Beetroot, orange

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!