Salmon and Fennel Salad

A lovely salad where you can enjoy the salmon hot or cold.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 4 Cook: 30 min

Ingredients

Salmon 400g
Salt as required
Your favourite herbs (bay leaf, oregano, thyme) as required
Fennel bulb 1
Apple 1
Pumpkin seeds (roasted) as required
Taihaku Sesame oil 2 tbsp
Apple vinegar 80ml
Pepper as required
Sugar a pinch
Star fruit 1/2

Method

1
Put the salmon into a pan and salt liberally. Add the herbs and pour water to cover the salmon.
2
Heat it gently until the salmon is cooked.
3
Drain the water and pat the salmon dry. Remove the skin and bones.
4
Finely slice the fennel and put into a bowl. Sprinkle with salt and rub in.
5
Cut the apple into quarters and remove the core. Slice the quarters (with or without the skin).
6
Add the apple to Step 4 and mix. Pull apart the cooked salmon.
7
Place the apple and fennel onto a serving dish, creating a mound. Place the salmon pieces on top. Garnish with the finely sliced star fruit.
8
Make a dressing with the sesame oil, apple vinegar, salt & pepper and sugar and pour over. Sprinkle over with the pumpkin seeds and herbs, it's ready.

Tips & Note

Make sure to salt the salmon liberally when boiling it, but don't overcook or the salmon will be too hard. The star fruit is not necessary. The Taihaku sesame oil I used is clear and won't colour the dish.

Salmon and Fennel Salad

A lovely salad where you can enjoy the salmon hot or cold.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 4

Cook: 30 min

Ingredients

Salmon 400g
Salt as required
Your favourite herbs (bay leaf, oregano, thyme) as required
Fennel bulb 1
Apple 1
Pumpkin seeds (roasted) as required
Taihaku Sesame oil 2 tbsp
Apple vinegar 80ml
Pepper as required
Sugar a pinch
Star fruit 1/2

Salmon and Fennel Salad

Recipe ID :565 Posted on 18 MAY 2015

Serves 4

Cook 30min
views 789
printed 107

saved 0

A lovely salad where you can enjoy the salmon hot or cold.

Share

Ingredients

Print Ingredients Email Ingredients
400g
as required
as required
1
1
as required
2 tbsp
80ml
as required
a pinch
1/2

Method

Cook
30min
1
Put the salmon into a pan and salt liberally. Add the herbs and pour water to cover the salmon.
2
Heat it gently until the salmon is cooked.
3
Drain the water and pat the salmon dry. Remove the skin and bones.
4
Finely slice the fennel and put into a bowl. Sprinkle with salt and rub in.
5
Cut the apple into quarters and remove the core. Slice the quarters (with or without the skin).
6
Add the apple to Step 4 and mix. Pull apart the cooked salmon.
7
Place the apple and fennel onto a serving dish, creating a mound. Place the salmon pieces on top. Garnish with the finely sliced star fruit.
8
Make a dressing with the sesame oil, apple vinegar, salt & pepper and sugar and pour over. Sprinkle over with the pumpkin seeds and herbs, it's ready.

Tips & Note

Make sure to salt the salmon liberally when boiling it, but don't overcook or the salmon will be too hard. The star fruit is not necessary. The Taihaku sesame oil I used is clear and won't colour the dish.

PRO
Nanita
I’ve got 65 recipes!

NANITA
Step into my kitchen!
A lovely salad where you can enjoy the salmon hot or cold.
Salmon, Salt, Your favourite herbs (bay leaf, oregano, thyme), Fennel bulb, Apple, Pumpkin seeds (roasted), Taihaku Sesame oil, Apple vinegar, Pepper, Sugar, Star fruit
PRO
A rich and hearty stew cooked slowly and infused with vegetables, this lamb dish will certainly warm you up.
Lamb Shanks, Salt & pepper, Flour, Olive oil, Onion (large), Garlic, Carrots, Celery, White wine, Tinned tomatoes, Honey, Herbs (bay leaf, rosemary, etc), Stock , Mushrooms
PRO
Using pickled quail eggs is the key to these cute bite-sized scotch eggs.
Minced lamb, Salt & pepper , Nutmeg (powder), Plain yogurt, Breadcrumbs, Pickled quail eggs, Strong flour, Vegetable oil (for deep frying)
PRO
Mascarpone and smoked mackerel makes a lovely combination!
Smoked mackerel, Mascarpone cheese, Herbs (dill, chives and parsley), Sandwich bread slices (white & brown)
PRO
Perfect for lunch on a lazy Sunday.
Gammon steak
PRO
The sweetness from the peppers and savoury rice makes a lovely filling dish.
Peppers (red, yellow, orange), Rice stuffing, Olive oil, Chorizo (finely chopped), Garlic (finely chopped), Cooked rice, Pine nuts (roasted), Parsley (finely chopped), Salt & pepper
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

Add a touch of sweetness to Branston's Original Pickle with some oyster sauce.
Bok choy bunches, Salt, Vegetable oil, Branston Pickle, Oyster sauce, Chicken stock, Ginger, Garlic, Cornflour (or potato starch)
cookbuzz
PRO
A lovely fresh side dish, the sour lemon flavour will certainly wake you up!
Celery, Lemon juice, Salt & pepper, Garnish
Nanita
PRO
Goes well with lots of healthy vegetables.
Tinned red salmon (small), Round or curly lettuce, Celery, Spring onions, Sesame oil, Sauce:, Light soy sauce, Vinegar, Sugar
KitchenCIB
HOME
The sourness of this dish will really stimulate your appetite, so enjoy this as a starter.
Asparagus, Red pepper, Yellow pepper, Celery, Cucumber, Cherry tomatoes, ●Olive oil, ●White wine vinegar, ●Garlic puree, ●Salt & pepper, ●Sugar, ●Honey, ●Italian herbs
Tobuchan
HOME
The celeriac is from the same family as the celery and tastes delicious when cooked. It goes well with fish recipes.
Celeriac (small), Broad beans, Carrot (small), Lemon, Orange juice, Salt, Fennel, Extra virgin olive oil
Mizue
PRO
A soft and creamy boiled egg running through this salad makes it hard to resist.
Purple asparagus, Eggs, Smoked Salmon, Bok choy bulbs, Pine nuts
Nanita
PRO

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME